Ingredients:

  • 1 can (15 oz / 425 g) black-eyed peas, drained and rinsed
  • 1 cup (150 g) grape tomatoes, halved
  • 1 cup (150 g) corn kernels (fresh or frozen)
  • ½ cup (75 g) red onion, finely chopped
  • ½ cup (75 g) green bell pepper, finely chopped
  • ¼ cup (60 ml) olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 teaspoon (5 g) garlic powder
  • ½ teaspoon (2 g) salt
  • ¼ teaspoon (1 g) black pepper
  • ¼ teaspoon (1 g) cayenne pepper (optional for a kick)

Instructions:

  1. Drain and rinse the black-eyed peas, and chop the vegetables.
  2. In a large mixing bowl, add black-eyed peas, grape tomatoes, corn, red onion, and green bell pepper.
  3. In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, black pepper, and cayenne pepper (if using).
  4. Pour the dressing over the vegetable mixture and toss until well-coated.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Transfer to a serving dish and enjoy with tortilla chips or fresh veggies.