Cooking Wiser with Terri Geiser

Serves 6-8

Prep time: 10 minutes

Total time: 15 minutes + 1-2 hours refrigeration time

Ingredients:

• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 (15-ounce) can corn, drained and rinsed
• 1/2 medium red onion, peeled and diced
• 1/4 cup Italian dressing or red wine vinegar and olive oil
• 1 tablespoon onion flakes
• 1 (15 ounce) can chopped tomatoes
• Toasted bread slices or chips for serving
• Other optional ingredients: 1/2 peeled and diced red onion, 2-3 tablespoons fresh parsley or cilantro, chopped, 2 garlic cloves, minced, 1 small bell pepper and/or jalapeno, diced

Instructions:

Combine the black-eyed peas, corn, red onions, parsley, vinegar, oil, garlic, tomatoes, bell peppers, and jalapeno peppers in a bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate at least 1-2 hours and up to 24 hours. Serve on toasted bread or with tortilla chips or eat as a side dish.

Terri’s Tips:

When in season use fresh!  2 plum tomatoes, seeded and chopped

If you don’t have onion flakes, substitute with ½ chopped purple onion

Add chopped cilantro or parsley

Make it your own:

For additional flavor add 1 small red bell pepper, seeded and finely chopped , 1 jalapeno, seeded and finely chopped , drizzle of olive oil, and/or Kosher salt and freshly ground black pepper.

You can use black beans if you prefer.