- 1 medium bell pepper
- 1 small red onion
- 2 15.5 oz can black-eyed peas
- 1 15.5 oz low-sodium can of corn
- 3 tbsp canola oil
- 2 tbsp vinegar
- 1 tsp cumin
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup fresh cilantro leaves optional
Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion (If using, rinse and chop cilantro leaves).
In a colander, drain and rinse black-eyed peas and corn
In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.