Corn & Black-Eyed Pea Salad is the perfect end of summer salad. It uses the best of the end of the summer harvest: corn, tomatoes, and peppers. It's fresh, crisp, and healthy--perfect at a cook-out or in your lunchbox for the week.
2cupsblack eyed peasif dried, cooked and drained; or canned and rinsed
2poblano peppersdiced small, ~¼-inch
1 jalapeno pepperseeds and membranes removed; diced small, ~¼-inch
½smallred oniondiced small, ~¼-inch
1cupgrape tomatoesquartered
½cupcilantroroughly chopped
¼cupcider vinegar
1tspground cumin
½tspchili powder
½tspsmoked Spanish paprika
½tspgranulated garlic
1tspkosher salt
¼cupolive oil
½cupqueso frescocrumbled
Instructions
Husk the corn and remove all of the silk and discard silk and peels. Cut the corn off the cob and add to a large bowl.
Add the black-eyed peas, poblano peppers, jalapeno peppers, red onion, cilantro, and tomato to the bowl with the corn. Mix gently with a spoon or spatula to combine.
In a small bowl, whisk together the cider vinegar, cumin, chili powder, smoked Spanish paprika, granulated garlic, kosher salt, and olive oil together until well mixed.
Pour the vinaigrette over the salad and toss to coat well. Taste and season with more kosher salt if needed.
Fold in the cheese gently. Serve.
Notes
I really like the flavor of poblano and jalapeno peppers in this dish, but if your summer harvest included other peppers, feel free to substitute. Keep in mind that if you are using hotter peppers you might want to reduce the amount.