Stick with me here. Don’t run away at the mention of black eyed peas. They’re good, promise! My Mom (hi, Mom!) just told me about this yummy, simple, low-cal summer salad and I just had to try it — and boy is it good! I’m kind of addicted right now. She found it in Martha Stewart’s Everyday Food and the recipe is super simple and super quick to pull together.
I loved it so much, I doubled it.
I took half a bag of frozen corn (thawed), diced up two bell peppers, one bunch of scallions (just the green part), and two drained and rinsed cans of black eyed peas.
Just put all of those into a bowl, and then it’s time to make the dressing (remember this is for my double recipe)
2 teaspoon Dijon mustard
4 tablespoons cider vinegar
2 tablespoon vegetable oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
Give it a good toss and you have super healthy, yummy bit of summer on a plate!
Yard to Fork 
Now that’s whistling Dixie! My human will love the recipe – he’s more Southern than cotton. It’ll be great on these hot Florida summer days. Woof! Woof!
Sandy
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Yum – that looks awesome and super easy! I’m totally going to make it soon.
Oooh…and I bet cilantro would be a good addition, too.
So I’ve made the salad twice now. The first time I made it as written – it was great. The second time I made the following additions/adjustments:
– black beans instead of black eyed peas
– added chopped avocado, tomato, and fresh cilantro
– substituted fresh lime juice for the vinegar
Also really yummy!
Yum, Sarah! I will have to try your version – sounds delish!