Corn and Black-eyed Pea Salad

This salad is a nice way to use up leftover corn on the cob. It is a quick and easy side dish. Feel free to change up the beans if you prefer black or pinto beans. You could add bacon or ham to it as well.

Corn and Black-eyed Pea Salad
2 ears cooked corn on the cob
1 (15 oz.) can black-eyed peas, rinsed and drained
1 cup chopped fresh tomatoes
1 rib celery, thinly sliced
2 tablespoons chopped red onion
3 tablespoons extra virgin olive oil
1-1/2-2 tablespoons red wine vinegar
1/2 teaspoon dried Greek oregano or more to taste
salt and pepper to taste
1 tablespoon chopped flat leaf parsley
3 large basil leaves, torn

Begin by cutting the corn off the cob and placing it in a medium size bowl. Add drained beans, tomatoes, celery, and onion. Mix to evenly distribute. Add oil, vinegar, oregano, salt, and pepper to taste. Mix well. Add parsley and basil. Mix. Serves 4.

Advertisements
This entry was posted in Appetizers, Salads, Vegetables, Vegetarian. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s