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Gluten-Free Blackeyed Pea, Tomato and Corn Salad

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Gluten-Free Blackeyed Pea, Tomato and Corn Salad
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6
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This quick-to-make salad using canned corn and black-eyed peas is full of pizzazz.

Ingredients

5
tablespoons lime juice
2
tablespoons red wine vinegar
2
teaspoons olive oil
1
teaspoon ground cumin
1
teaspoon ground coriander
1/4
teaspoon salt
3/4
teaspoon pepper
3
cloves garlic, finely chopped
1
can (15 oz) black-eyed peas, drained, rinsed
1
can (11 oz) sweet whole kernel corn, drained, rinsed
1
pint grape tomatoes, halved
1
cup diced sweet onion
1
bunch cilantro, chopped (1 cup)
1/3
cup crumbled queso fresco cheese

Directions

  • 1 In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic. Add peas, corn, tomatoes and onion; toss gently to combine.
  • 2 Divide among 6 serving plates; top with cilantro and cheese.
Tips  

For intense spice flavor, toast whole coriander and cumin in a skillet 2 or 3 minutes or until fragrant, then grind in clean coffee grinder.

Cover and refrigerate any remaining salad, and serve within 3 days.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
40
)
Daily Value
Total Fat
4 1/2g
7%
(
Saturated Fat
1 1/2g
6%
,
Trans Fat
0g
)
Cholesterol
5mg
2%
Sodium
290mg
12%
Potassium
390mg
11%
Total Carbohydrate
25g
8%
(
Dietary Fiber
5g
20%
,
Sugars
6g
)
Protein
7g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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