Cook Mode
Black-Eyed Pea, White Bean & Corn Salad
CourseMainCuisineAmericanDifficultyEasy
Servings
4
servingsPrep time
15
minutesCooking time
5
minutesIngredients
- For the salad
4 cups mixed lettuce greens
1 cup black-eyed peas, cooked and drained
1 cup cannellini beans, drained and rinsed
1 cup corn kernels
1 medium carrot, shredded
¼ small red onion, thinly sliced
2 Tbsp capers, drained
2 Tbsp sesame seeds
- For the dressing
3 Tbsp olive oil
2 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp maple syrup
¼ tsp salt
¼ tsp black pepper
Directions
- If using fresh or frozen corn, cook until tender and let cool slightly.
- In a large bowl, combine the lettuce, black-eyed peas, cannellini beans, corn, carrot, red onion, capers, and sesame seeds.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately.
Notes
- Serving suggestions:
Serve with whole-grain bread or pita.
Top with sliced avocado for a more substantial meal.
Pair with a cup of vegetable soup.
