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Blackeyed Pea Salad 1 cup cooked blackeyed peas 1 cup whole kernel corn 1 cup diced tomato 1 cup diced cucumber 1/4 cup diced red onion 1 cup diced celery 1 cup diced red bell pepper 2-3 jalapenos, finely diced
In small bowl, squeeze two lemons; add a tablespoon of leaf oregano, some black pepper, 2-3 Tablespoons of olive oil, and salt to taste. Pour over veggies and mix well. Before serving, add chopped cilanto.
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