- 4 cups cooked black-eyed peas
- 1 cup roasted corn
- 2 cups finely chopped green bell pepper
- 1/2 cup finely chopped sweet yellow onion
- 1/4 cup packed finely chopped parsley
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 tsp freshly ground black pepper or to taste
- 3 tsp salt or to taste
Citrusy, refreshing, and nutrient-dense, this salad is a must! It combines the roasted corn's smoky flavors, the bell pepper's sweetness, and the earthiness of the black-eyed peas in a fast pickled sweet onion dressing – you get it all, multiple layers of flavors in one single bowl.I used frozen roasted corn in this recipe and dropped it in boiling water for 4 minutes to keep it crunchy. Be careful not to overcook, or you get it mushy.If you start with dry black-eyed peas, start with 2 cups, soak them overnight and cook them in water over medium heat for 20 minutes or until tender but firm. You will end with perfectly cooked 4 cups of black-eyed peas.
- Whisk together the olive oil, lemon juice, salt, and black pepper in a large bowl. Stir in the onions, toss to coat, cover it with a plate or lid and let it rest for 15 minutes.
- Add the remaining ingredients and toss to coat.