Serves: 10, 3/4 cup per serving
-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
¼ cup fresh cilantro leaves
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”.
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.
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.
Our mission is to empower families with the skills to stretch their food budgets and cook healthy meals so their children get nutritious food at home.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program- SNAP-Ed.
This institution is an equal opportunity provider.