A rustic presentation of black-eyed pea, tomato, and corn salad, elegantly arranged on a wooden table. The salad is a vibrant mix of black-eyed peas, juicy cherry tomatoes, and sweet corn, tossed with fresh herbs and a light vinaigrette. The dish is served in a ceramic bowl, garnished with chopped parsley and a sprinkle of black pepper. Scattered around are fresh tomatoes, corn kernels, and a small dish of dressing. Soft natural lighting enhances the fresh and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Black-Eyed Pea, Tomato and Corn Salad

Portions:6
Preparation Time: 15 minuten
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Ingrediënten

  • 5 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon salt
  • ¾ teaspoon pepper
  • 3 cloves garlic finely chopped
  • 1 can 15 oz black-eyed peas, drained, rinsed
  • 1 can 11 oz extra-sweet whole kernel corn, drained, rinsed
  • 1 pint grape tomatoes halved
  • 1 cup diced sweet onion
  • 1 bunch cilantro chopped (1 cup)
  • ⅓ cup crumbled queso fresco cheese

Instructies

  • In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic.
  • Add peas, corn, tomatoes and onion; toss gently to combine.
  • Divide among 6 serving plates; top with cilantro and cheese.

Notes / Tips / Wine Advice:

For intense spice flavor, toast whole coriander and cumin in a skillet 2 to 3 minutes or until fragrant, then grind in a clean coffee grinder.
Cover and refrigerate any remaining salad, and serve within 3 days.
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Recipe Category Salad / Vegetables
Diets Vegetarian
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