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Corn and Black-Eyed Pea Saladcorn-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

 

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