Ingredients:

  • 2 cans (15 oz/425g each) black-eyed peas, drained and rinsed
  • 1 cup (160g) corn, fresh or thawed frozen
  • 1 cup (150g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (60g) celery, diced
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/4 cup (60ml) apple cider vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Dice the red pepper, onion, and celery into uniform, small pieces.
  2. Place the rinsed black eyed peas, corn, and diced vegetables into a large mixing bowl.
  3. In a small jar, combine the olive oil, apple cider vinegar, maple syrup, mustard, garlic powder, salt, and black pepper.
  4. Shake the jar vigorously until the vinaigrette is emulsified and opaque.
  5. Pour the dressing over the vegetables and toss gently until every pea is evenly coated.
  6. Cover the bowl with plastic wrap or a lid.
  7. Refrigerate for at least 2 hours until the flavors have melded and the beans look glossy.
  8. Give it one final gentle toss before serving to redistribute any settled dressing.