World Peas Salad
Yield: Serves 4 to 6
Credit:
by Mary Lawrence
Ingredients
Salad
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- ½ cup sweet red bell pepper, finely diced
- ½ cup green bell pepper, finely diced
- 1 Tablespoon jalapeño pepper, finely diced
- 10 ounces frozen yellow corn, drained and thawed
- 2–3 scallions, finely sliced
- ½ cup cilantro, finely chopped
- ½ of a 15-ounce can of diced tomatoes
Dressing
- ¼ cup apple cider vinegar
- 2 Tablespoons tahini
- 1 teaspoon agave syrup (optional)
- 1 clove garlic, minced
- ½ teaspoon sea salt
- A few splashes of hot sauce
Directions
Combine all salad ingredients in a large bowl. In a separate bowl, whisk together all dressing ingredients except salt and hot sauce. Toss salad ingredients with dressing, season with salt and hot sauce and refrigerate at least ½ hour before serving. Garnish with fresh cilantro or scallions.
