Ingredients:

  • 2 cans (15 oz each) black-eyed peas, rinsed and drained
  • 1 large red bell pepper (150g), finely diced
  • 1 large green bell pepper (150g), finely diced
  • 1/2 medium red onion (75g), finely minced
  • 2 stalks celery (100g), sliced into thin crescents
  • 1 cup (150g) fresh or thawed corn kernels
  • 1 small jalapeño (15g), seeded and minced
  • 1/2 cup (20g) fresh cilantro, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/4 cup (60ml) apple cider vinegar
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (7g) honey
  • 2 cloves garlic, minced into a paste
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Open the 2 cans (15 oz each) of black eyed peas and pour them into a fine mesh strainer.
  2. Rinse thoroughly under cold running water until the foam disappears and the water runs clear. Note: This removes excess sodium and that tinny flavor from the canning liquid.
  3. Let the peas sit in the strainer for 5 minutes to drain completely. Excess water is the enemy of a good dressing.
  4. Dice the red and green bell peppers (150g each), red onion (75g), and celery (100g) into uniform 6mm cubes. Look for a size that matches the peas.
  5. Mince the jalapeño (15g) extremely fine. Note: You want the heat to be a background hum, not a sudden bite.
  6. Combine the peas, peppers, onion, celery, corn (150g), and cilantro (20g) in a large mixing bowl.
  7. In a separate small bowl or jar, combine the olive oil (80ml), cider vinegar (60ml), lime juice (15ml), honey (7g), minced garlic, smoked paprika, cumin, salt, and pepper.
  8. Whisk or shake vigorously until the mixture looks opaque and slightly thickened.
  9. Pour the dressing over the salad and toss gently with a large spoon. Watch for the glossy coating on every bean.
  10. Chill in the refrigerator for at least 30 minutes until the flavors have fully married and the onions have softened.