Easy Black-Eyed Pea Salad

Ingredients

• 2 15.5- ounce cans black-eyed peas (rinsed and drained)
• 1 11- ounce can crisp canned corn (rinsed and drained (see Café Tips above))
• 1 large roasted red pepper (finely diced)
• 1 medium English (seedless cucumbers, finely diced)
• 1 medium mango (finely diced (about 1 cup))
• 1/2 medium red onion (finely diced)
• zest of 2 medium limes
• 1/2 cup fresh lime juice (3-4 medium sized limes)
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons sugar (more to taste)
• 3/4 teaspoon kosher salt (more to taste)
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup finely chopped fresh cilantro

Instructions

1. 1

   Combine black-eyed peas, corn, chopped roasted red pepper, cucumber, mango, red onion and half of the cilantro in a large bowl.

2. 2

   Combine fresh lime zest and juice, vinegar, sugar, salt and pepper in a small bowl. Stir well to dissolved sugar. Pour over black-eyed pea mixture and stir well. Taste and add more sugar and/or salt, if needed.

3. 3

   Refrigerate for 2-3 hours then garnish with remaining cilantro just before serving.

4. 4

   Store any leftovers in an airtight storage container in the refrigerator.