Black-Eyed Pea & Corn Salad

Serves 6

2 cups fresh corn or a 15-ounce can, drained
2 cups fresh black-eyed peas, cooked or a 15-ounce can, drained
1/2 cup finely chopped celery
1 red bell pepper, chopped
4 green onions, chopped
1 tablespoon chopped fresh cilantro
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon fresh lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin

In a large bowl, stir together the corn, peas, celery, red peppers, onions and cilantro. Set aside. Whisk together remaining ingredients to make the dressing. Pour dressing over the bean and corn mixture. Cover and refrigerate for at least an hour. Toss before serving.

This recipe is shared July 23-27, 2012
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by
SuperValu Foods on Lone Oak Road in Paducah.
Check out more recipes online at: www.supervalupaducah.com