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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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âThis is my little spin on plain, boiled black-eyed peas,â writes Susan Hinton from Morrisville, North Carolina. âI like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes.â Ingredients:
1 cup frozen black-eyed peas |
1 cup fresh or frozen corn, thawed |
2 tablespoons finely chopped red onion |
4-1/2 teaspoons cider vinegar |
1 teaspoon olive oil |
1/2 teaspoon dijon mustard |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion.
2. In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled. Yield: 2 servings.
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