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Black-Eyed Pea, Tomato and Corn Salad
Sweet corn and earthy black-eyed peas meet juicy grape tomatoes in this bright, no-cook salad. You'll toss everything in a zesty lime and cumin dressing that wakes up the flavors instantly. It's a refreshing side dish for warm afternoons, but it also holds up beautifully in the fridge for weekday lunches. Crisp sweet onions and fresh cilantro bring plenty of texture, while a final sprinkle of queso fresco adds just the right amount of creamy, salty contrast.
Ingredients
- 5 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon salt
- ¾ teaspoon pepper
- 3 cloves garlic, finely chopped
- 1 can (15 oz) black-eyed peas, drained, rinsed
- 1 can (11 oz) extra-sweet whole kernel corn, drained, rinsed
- 1 pint grape tomatoes, halved
- 1 cup diced sweet onion
- 1 bunch cilantro, chopped (1 cup)
- ⅓ cup crumbled queso fresco cheese
Instructions
- 1Whisk the lime juice, red wine vinegar, olive oil, ground cumin, ground coriander, salt, pepper, and chopped garlic together in a large bowl. Mixing the dressing first ensures the spices distribute evenly.
- 2Add the drained black-eyed peas, sweet corn, halved grape tomatoes, and diced sweet onion to the bowl. Toss everything gently to coat the vegetables in the dressing.
- 3Top the salad with chopped cilantro and crumbled queso fresco just before dividing onto plates.
Notes
- Make ahead: You can mix the salad up to a day in advance, but wait to add the cilantro and queso fresco until right before eating.
- Storage: Keeps well in the fridge for up to 3 days in an airtight container.
- Swap: If you can't find queso fresco, feta or cotija cheese work perfectly as salty, crumbly alternatives.