Savory Black-Eyed Pea and Corn Salad
Easy, tasty AND good for you too!
Serves 4-6 / Prep Time: 5 mins / Cook Time: 0 mins
- 2 15-ounce cans of your favorite beans (black-eyed peas, kidney, black, white, garbonzo, chickpeas) drained and rinsed
- 1 15-ounce can whole kernel corn, drained
- 1 bell pepper (diced)
- 1/4 cup Cookwell & Co. of either our Cracked Pepper Vinaigrette or Garlic & Molasses Marinade
- 1 cup prepared pico de gallo
- Salt and pepper to taste
Combine all ingredients in a medium-sized bowl and stir to blend well. Refrigerate for 30 minutes so the flavors will integrate. Serve on a bed of lettuce leaves or with corn tortilla chips as a dip.