Black-Eyed Pea, Tomato and Corn Salad
Ingredients
- 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
Instructions
- 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.
Cover and refrigerate any remaining salad, and serve within 3 days.
