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Southwestern Corn and Black-eyed Pea Salad

Black beans or brown rice can be substituted for the black-eyed peas in this salad.
Course: Salad
Servings: 8

Ingredients

Dressing

  • 1 tbsp sugar
  • 3 tbsp fresh cilantro chopped
  • 3 tbsp lime juice
  • 2 tbsp oil water can be substituted
  • 1/4 tsp salt
  • 1/8 to 1/4 tsp hot pepper sauce

Salad

  • 1/3 cup red pepper chopped
  • 1/4 cup green onions sliced
  • 1 stalk celery chopped
  • 1 15-oz can black eyed peas rinsed; black beans or brown rice can be substituted
  • 1 11-oz can whole corn drained

Instructions

  • In a large bowl, stir together all dressing ingredients. Add all salad ingredients; toss to coat. Cover; refrigerate at least 3 hours.