Recipe: Black-eyed Pea Summer Salad

Ingredients BlackEyedPeaSummerSalad

  • 1 cup (5.644 oz.) sweet vidalia onion, diced
  • 1 cup (0.889 oz.) sweet red bell pepper, diced
  • 1 cup (3.880 oz.) Walker Farm’s rainbow carrots* (local)
  • 1 cup (9.03 oz.) whole kernel corn
  • 2 cups (16.931 oz.) black-eyed peas
  • 1/4 cup (1.905 oz.) extra virgin olive oil
  • 3 tablespoons (1.577 oz.) white vinegar
  • 3 tablespoons (0.889 oz.) fresh garlic 
  • 1/2 cup (0.282 oz.) fresh cilantro

 Preparation Instructions

  1. 8 Servings per recipe (0.828 cups/ 5.639 oz.)
  2. Chop Vidalia onion and sweet red bell pepper
  3. Grate Walker Farm Carrots
  4. Drain and rinse corn and black-eyed peas, then mix with vegetables
  5. Add oil, vinegar, garlic and cilantro;
  6. toss to combine

To view a downloadable pdf, visit BlackEyed Pea Summer Salad

Submitted by the Georgia Southern University Meal Nutrition class. Source: Becky Larson and the GSU Department of Health and Kinesiology.