WLBT.com - Jackson, MSFresh Corn and Black-eyed Pea Salad

Fresh Corn and Black-eyed Pea Salad

Posted: Updated:
By Wilson Stribling
  • 4-6 ears of fresh corn, washed and cut from the cob
  • 1 tablespoon butter
  • 1/2 teaspoon cayenne pepper
  • 1 15 oz. can black-eyed peas, drained and rinsed
  • 1/2 cup of chopped red, yellow and gold peppers
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup of red onion, diced
  • 1 clove garlic, minced
  • 1/2 cup of chopped cilantro
  • 1/2 cup of tomato, sliced
  • 1/4 cup of olive oil
  • 1 tablespoon of lime juice
  • 1 tablespoon of red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin

Sauté fresh corn in butter and cayenne pepper until cooked. Combine with peas, peppers, jalapeno pepper, red onion, garlic, cilantro and tomato.

Whisk remaining ingredients in a small bowl. Toss with the salad ingredients.

Salad can be made ahead of time and refrigerated.

Questions? Email Julie Levanway.

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