It's fall y'all! Our soups are perfect for the season.

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.

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