Black-Eyed Pea Salad

By Leite's Culinaria

Ingredients

2 cups (10 oz) frozen ready-to-eat black-eyed peas (thawed)
1 cup (6 oz) frozen corn kernels (thawed)
1 medium (about 4.5 oz) cucumber (seeded and diced)
2 stalks celery (diced)
1 medium (about 6 oz) orange or red bell pepper (seeded and diced)
1 cup (9 oz) diced Roma tomatoes
1/2 cup (1 oz) chopped fresh parsley
1/2 cup (1 oz) chopped fresh cilantro
1/2 cup (2 1/2 oz) diced red onion
1 jalapeño (seeded and minced (optional))
1 tablespoon minced garlic
1/4 cup sunflower or olive oil
3 to 4 tablespoons fresh lime juice (from about 2 limes) (plus more if needed)
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons agave nectar
Avocado slices (for topping (optional))

Prep Time30mins
Servings6

Instructions

In a large mixing bowl, combine the black-eyed peas, corn, cucumber, celery, bell pepper, tomatoes, parsley, cilantro, onion, jalapeño, if using, and garlic.

In a small bowl, whisk together the oil, lime juice, salt, black pepper, and agave nectar until well combined.

Pour the dressing over the bean mixture and toss well. Taste and, if desired, add more lime juice, salt, and pepper.

For best results, let the salad sit for up to one hour at room temperature to marry the flavors. Serve at room temperature or chilled, topped with the avocado slices, if desired.