GLUTEN-FREE BLACKEYED PEA, TOMATO AND CORN SALAD

Gluten-Free Blackeyed Pea, Tomato and Corn Salad image

This quick-to-make salad using canned corn and black-eyed peas is full of pizzazz.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 6

Number Of Ingredients 14

Ingredients

5 tablespoons lime juice
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
3/4 teaspoon pepper
3 cloves garlic, finely chopped
1 can (15 oz) black-eyed peas, drained, rinsed
1 can (11 oz) sweet whole kernel corn, drained, rinsed
1 pint grape tomatoes, halved
1 cup diced sweet onion
1 bunch cilantro, chopped (1 cup)
1/3 cup crumbled queso fresco cheese

Steps:

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.

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 6 g, TransFat 0 g