Ingredients:

  • 3 cups Black Eyed Peas (canned, rinsed very well, and drained)
  • 1 ½ cups Sweet Corn (frozen, thawed, or fresh kernels blanched)
  • 1 large Red Bell Pepper (finely diced)
  • 1 medium Cucumber (English or Persian, seeded and finely diced)
  • ½ small Red Onion (very finely diced)
  • ½ cup Fresh Cilantro (roughly chopped)
  • 1 small Fresh Jalapeño (seeded, membranes removed, minced, optional)
  • 1/3 cup Extra Virgin Olive Oil
  • ¼ cup Red Wine Vinegar
  • 3 Tbsp Fresh Lime Juice
  • 1 tsp Granulated Sugar
  • ½ tsp Ground Cumin
  • ¼ tsp Dried Oregano
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper (freshly ground)

Instructions:

  1. Prepare the Salad Base: Dice the bell pepper, cucumber, and red onion into small, uniform pieces. Rinse the diced red onion under cold water for 30 seconds to remove the harsh ‘bite.’ Rinse the canned black eyed peas until the water runs clear and drain thoroughly. Thaw corn if using frozen.
  2. Whisk the Zesty Vinaigrette: In a small bowl or jar, combine the red wine vinegar, fresh lime juice, sugar, cumin, oregano, salt, and pepper. Whisk or shake vigorously until the sugar and salt dissolve. Slowly drizzle in the olive oil while whisking continuously until slightly emulsified. Taste and adjust seasoning.
  3. Combine and Marinate: In a large mixing bowl, gently combine the prepared peas, corn, bell pepper, cucumber, red onion, jalapeño (if using), and cilantro. Pour about three-quarters of the prepared vinaigrette over the salad mixture. Gently fold until evenly coated. Cover and refrigerate for a minimum of 1 hour (preferably 2–3 hours) to allow the flavors to fully meld.
  4. Final Seasoning and Serve: Remove the Black Eyed Pea Salad from the fridge and stir. Taste test and add the remaining vinaigrette or an extra pinch of salt/lime juice if the flavor has dulled while chilling. Serve chilled or at cool room temperature.