This is one of those salads that is perfect for a summer get together, lunches, or as a side to grilling. Easy to make, I often have most of the ingredients on hand (except black eyed peas, darn those were hard to find) and it’s vegan. Full of fresh flavors, beans that keep you full and just a hint of spice from the jalapeno.
I made a batch of this on Sunday afternoon after we got back from my friend Jess and Matt’s wedding (can’t wait to show pictures!!!) and we ate this for a few lunches. I want to make this with fresh Minnesota corn… my mouth is watering just thinking about it.
Black Eyed Pea Salad
Prep Time: 15 Minutes
Keywords: salad side vegan
6047917Ingredients (Serves 4)
- 1 tsp dijon mustard
- 2 tbsp cider vinegar
- 4 tbsp olive oil
- Salt/Pepper or Trader Joe’s Everyday Seasoning
- 1 can black eyed peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can corn, rinsed and drained
- 1 red pepper, finely diced
- 1 jalepeno, de-seeded and finely diced
- 2 scallions, finely diced
Instructions
In a large bowl whisk together the mustard, vinegar, olive oil, salt/pepper. Add the peas, black beans, chickpeas, corn, jalapeno, red pepper, and scallions.
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