Suggestions:


  • Dried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add 3 cups cooked peas to salad. Use leftovers in other recipes later in the week.
  • Try chilling the salad. Serve it over cooked spinach or kale.
  • Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar.
  • Use black beans in place of black-eyed peas if you like.
  • When corn is in season, use fresh in place of canned. Cook 4 medium ears corn. Remove kernels from cob with a knife. Add to salad.

​​​​PROGRAMMING

Recipe of the month


Serves: 10, 3/4 cup per serving


Ingredients:
-1 medium bell pepper
-1 small red onion
-2 (15½ ounce) cans black-eyed peas
-1 (15¼ ounce) can corn kernels, no salt added
-3 Tablespoons canola oil
-2 Tablespoons vinegar
-1 teaspoon cumin
-¼ teaspoon salt
-½ teaspoon ground black pepper

Optional Ingredients:

¼ cup fresh cilantro leaves 



Delicious

Georgia Communities are "Hungry for Healthy"


Cooking Matters partners with nonprofits, community groups, and public organizations across in the Metro Atlanta area to provide Cooking Matters courses to low-income families in venues that are convenient to your organization.

Open Hand invested in a private-public partnership with Wayfield Foods, Inc. and the USDA to launch a Healthy Retail marketing campaign titled “Are you Hungry for Healthy”.

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Check out more recipes by the season here!

Black-Eyed Pea Salad

We offer six-week Cooking Matters courses to adults, kids, and families. Open Hand staff/ Registered Dietitians or volunteers teach each course. The courses cover meal preparation, grocery shopping, food budgeting and nutrition.

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Instructions:


1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.

2.
If using, rinse and chop cilantro leaves.

3.
In a colander, drain and rinse black-eyed peas and corn.

4.
In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.

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This material was funded by USDA’s Supplemental Nutrition Assistance Program- SNAP-Ed.

This institution is an equal opportunity provider.