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Southwestern Black-Eyed Pea and Corn Salad


Makes: 10 servings


1 medium bell pepper, diced
1 small red onion, diced
2 (15½ ounce) cans black-eyed peas
1 (15¼ ounce) can corn kernels, no salt added
3 Tbsp canola oil
2 Tbsp vinegar
1 tsp cumin
¼ tsp salt
½ tsp ground black pepper
¼ cup fresh cilantro leaves, chopped (optional)


In a colander, drain and rinse black-eyed peas and corn.

In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well & serve.

Makes: 10 servings (3/4 cup each)

Total Cost: $3.20
Serving Cost: $0.32