Black-Eyed Peas and Corn Salad

I can't believe I sailed through two months without any writing here!  Honestly, I had all the intentions but time ran faster than I could catch. I have been back in the kitchen cooking since the end of March, but I haven't cared too much for baking surprisingly.  My work assignment was endless; it seemed like forever to finish it up.  By the time that ended, I had an out-of-town guests coming to visit the Portland area.  They're staying in Portland, but almost every weekend I've spent time with them going around town.  We have a lot of fun eating out and sightseeing, but it did take a lot of my free time.  From work to play, it's a full two-month schedule.

So here is May.  Maybe it's time to write again.

Food trends come and go so fast, riding them will feel like a roller coaster.  One day bacon is in, the next day bacon is out.  I don't feel the need to follow all the food trends/news in my blog because I know I won't be able to write religiously about all the stuff, therefore I only read them for leisure (and for keeping up with the work).  What I'm about to share with you maybe has been gone out of fashion (or foodshion?), but I enjoy eating it so I still want to do it.  A lot of you may have found the recipe somewhere else, but again this blog is my food diary.  It's the black-eyed peas and corn salad, or Texas caviar, or cowboy caviar; whatever name you may call it, it's so good and simple.  I don't know how to describe it other than to have it frequently and serve with lots of tortilla chips, and drink of your choice.  Maybe you'll serve it for Cinco de Mayo?

Black-Eyed Peas and Corn Salad

Serves 8



1 clove garlic, minced

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons red wine vinegar

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon cumin

2 11-oz. can white shoepeg corn, drained

1 15-oz. can black-eyed peas, drained and rinsed

1/2 green bell pepper, diced

1/2 small red onion, diced

2 medium tomatoes, seeds removed, diced

A handful of fresh cilantro, chopped

1 medium ripe avocado, diced



In  a large bowl, whisk together garlic, olive oil, vinegar, salt, pepper, and cumin.  Add corn, black-eyed peas, bell pepper, red onion, and tomatoes.  Toss salad until the ingredients are coated with the dressing.  This can be done ahead of time and store salad in the refrigerator.  Add cilantro and avocado just before serving.  Adjust seasoning as well.

Note:  if you like a little heat in the salad, feel free to add 1-2 seeded, diced, jalapenos.