ZESTY BLACK-EYED PEAS AND BLACK BEAN SALAD

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Zesty Black-Eyed Peas and Black Bean Salad image

What a refreshing twist for the traditional Black-Eyed peas for New Years! This dish can be served in a number of ways; a wonderful zesty salad, a side dish that is wonderful with fish, pork, steak or chicken (blackened of course), or serve with corn chips as an appetizer. This is a wonderful dish to serve in the summer as...

Provided by Diane Atherton

Categories     Vegetable Appetizers

Time 15m

Number Of Ingredients 16

1 tsp lime zest (i got this from 1 large lime)
1/2 c fresh lime juice (i used 2 large limes, 4 small will work if you don't have large)
1/4 c olive oil, extra virgin
1/2 tsp sea salt
1 tsp chili powder
1/2 tsp cumin
1 tsp brown sugar (can use splenda brown sugar if desired)
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (15.5-ounde) can black bean, rinsed and drained
1 1/2 c fresh yellow corn (or frozen)
1 medium green bell pepper, diced
1 medium jalapeno pepper, seeded and diced (always wear gloves when working with hot peppers)
2 to 3 green onions, sliced (both green and white parts)
1/4 c fresh cilantro, chopped
sliced avocado and lime for garnish
additional cilantro for ganish

Steps:

  • 1. Whisk together first 7 ingredients; set aside.
  • 2. Combine peas, beans, corn, both peppers, onions and cilantro in bowl; pour liquid mixture over bean mixture. Toss to combine.
  • 3. Refrigerate several hours or over night before serving.
  • 4. Serve on lettice leaves and garnish with slices of avocado, limes and sprigs of cilantro. Or as a side dish with blacken fish, chicken, steak or pork. Or serve with corn chips as a nice snack or appetizer. Enjoy

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