Corn and Black-Eyed Pea Salad
- 15-ounce can black-eyed peas – drained
- 8-ounce can whole kernel corn – drained
- 1 cup grape tomatoes – halved
- 1/2 cup diced red bell pepper
- 4 green onions – sliced
- 1 outer rib celery – halved lengthwise, then sliced
- 1/4 cup chopped parsley
- 1 small clove garlic – minced
- 12 Kalamata olives – halved and pitted
- 2 tablespoons red wine vinegar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon Cajun seasoning
- 1/3 cup fat free blue cheese dressing
- 1/2 teaspoon yellow mustard
- 1/2 teaspoon dried basil
- 1/4 cup extra virgin olive oil
- 2 or 3 ounces feta cheese – crumbled
Combine first nine ingredients in a bowl. Combine and mix the remaining ingredients, except the cheese, to make dressing. Taste and season it with salt and pepper as necessary. Refrigerate at least 2 hours, however flavor is best after 24 hours. Before serving, stir cheese into salad.
Serves 8
Frances Dietz, York
First-Place Prize, Sweet Corn category