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Black-Eyed Pea Salad & Sweet Corn Salsa

Date Added: Mar 6, 2010 American Salsa/Chutney
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Prep Time

15 mins

Cook Time

45 mins

Ready In

60 mins

Serving

8

*to adjust serving size click on "serving box".

Description

A delicously healthy snack full of antioxidants


Ingredients

  • 1  Cup(s) Black-Eyed Peas, dried
  • 1
  • 3  Cup(s) Water
  • 2
  • 1  Each Kombu Seaweed, 1"
  • 3
  • ½  Each Red Onion, medium size, chopped
  • 4
  • ½  Each Green Pepper, finely chopped
  • 5
  • ½  Each Yellow Pepper, finely chopped
  • 6
  • ½  Each Red Pepper, finely chopped
  • 7
  • 2  Table Spoon(s) Olive Oil
  • 8
  • 1  Table Spoon(s) White Wine or Apple Cider Vinegar
  • 9
  • 3  Table Spoon(s) Fresh Cilantro, roughly chopped
  • 10
  •  To Taste Salt
  • 11
  •  To Taste Pepper
  • 12
  • 3  Each Scallions, white & green parts, chopped (for garnish)
  • 13
  • 1  Each Jalapeno Pepper, chopped & seeded
  • 14
  • 1  Cup(s) Fresh Corn (about 2 ears)
  • 15
  • 2  Each Plum Tomatoes, seeded & diced
  • 16
  • 1  Each Garlic Clove, minced
  • 17
  • 1  Cup(s) Celery, minced
  • 18
  • 3  Table Spoon(s) Fresh Lime Juice or Lemon Juice
  • 19
  •  Tea Spoon(s) Cayenne Pepper (optional)
  • 20

Directions

    1. In a large saucepan over high heat, combine peas, KombuĀ & water, bring to a boil
    2. Cook for about 40 -45 minutes until tender, cool in large bowl
    3. Add all of the vegetables to the bowl
    4. Adjust with oil, vinegar, lime juice, salt and pepper, then garnish

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