Ingredients
Method
- In a large mixing bowl, combine the rinsed and drained black-eyed peas, finely diced red bell pepper, finely diced green bell pepper, finely diced red onion, and fresh or thawed corn kernels. Add the chopped fresh parsley.1 can (15 ounces) black-eyed peas, 1 red bell pepper, 1 green bell pepper, ½ red onion, ½ cup fresh corn kernels, ¼ cup fresh parsley
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), garlic powder, and black pepper. Whisk until emulsified and well combined. Taste and adjust salt as needed.3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey or maple syrup, ½ teaspoon garlic powder, ¼ teaspoon black pepper, Salt
- Pour the prepared dressing over the black-eyed pea and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably 2 hours, to allow the flavors to meld and the peas to fully absorb the marinade. For best results, marinate overnight.
- Before serving, give the salad another gentle stir. Taste and adjust seasonings one last time if necessary. Serve chilled or at room temperature.
Notes
Don't Skimp on Marination Time: While 30 minutes is fine, allowing the salad to marinate for a few hours or even overnight truly allows the flavors to deepen and meld, transforming it into something spectacular. It’s worth the wait!
Fresh is Best, But Frozen Works Too: While fresh corn kernels offer a lovely crunch, high-quality frozen corn (thawed) is a perfectly acceptable substitute when fresh isn't available. Just ensure it's completely thawed and drained before adding.
Customize Your Veggies: Feel free to get creative with your vegetable choices! Cherry tomatoes, diced cucumber, finely chopped celery, or even some thinly sliced jalapeño for a kick would all be fantastic additions.
