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one 15 ounce can black-eyed peas, drained and lightly rinsed 2 ears of corn, microwaved or roasted, cooled and cut off cob 1/3 cup finely diced green bell pepper 1/4 c finely diced red onion 3 Tbsp chopped finely cilantro 4 tsp cider vinegar 2 tsp lemon juice 1 tsp spicy brown mustard 1 tsp Dijon mustard 2 small cloves garlic, minced 1/2 tsp salt 1/4 tsp freshly ground black pepper 3 Tbsp olive oil Combine black-eyed peas through cilantro in a medium bowl; mix well. Combine vinegar through olive oil in a jar and shake well to blend; pour over vegetables and mix well. This recipe was added: 3 February 2022 |