Servings: ¾ cup (Makes 10 servings)

1 medium bell pepper 1 medium bell pepper
1 small red onion 1 small red onion
2 (15½ ounce) cans black-eyed peas 2 (15½ ounce) cans black-eyed peas
1 (15¼ ounce) can corn kernals, no salt added 1 (15¼ ounce) can corn kernals, no salt added
3 Tablespoons canola oil 3 Tablespoons canola oil
2 Tablespoons vinegar 2 Tablespoons vinegar
1 teaspoon cumin 1 teaspoon cumin
¼ teaspoon salt ¼ teaspoon salt
½ teaspoon ground black pepper ½ teaspoon ground black pepper

Rinse and dice bell pepper, removing core ans seeds. Peel, rinse, and dice onion.
In a colander, drain and rinse black-eyed peas and corn.
In a large bowl, add pepper, onion, peas, corn, and remaining ingredients. Mix well!

Use and type of vinegar on hand (balsamic, cider, or red or white wine)  Use and type of vinegar on hand (balsamic, cider, or red or white wine)
Use black beans in place of black-eyed peas.  Use black beans in place of black-eyed peas.
Try chilling the salad. Serve over a bed of cooked spinach and in a whole grain burrito.  Try chilling the salad. Serve over a bed of cooked spinach and in a whole grain burrito.
NUTRITION FACTS  NUTRITION FACTS
100 calories  100 calories
4.5g total fat  4.5g total fat
0g saturated fat  0g saturated fat
0g trans fat  0g trans fat
0mg cholesterol  0mg cholesterol
280mg sodium  280mg sodium
14g total carbohydrates  14g total carbohydrates
3g dietary fiber  3g dietary fiber
2g sugar  2g sugar
3g protein  3g protein