Skip to Content
Menu

Gluten-Free Blackeyed Pea, Tomato and Corn Salad

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Oct 18, 2016
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
This quick-to-make salad using canned corn and black-eyed peas is full of pizzazz.

Gluten-Free Blackeyed Pea, Tomato and Corn Salad

  • Prep Time 15 min
  • Total 15 min
  • Servings 6
  • Ingredients 14
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 5 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 cloves garlic, finely chopped
  • 1 can (15 oz) black-eyed peas, drained, rinsed
  • 1 can (11 oz) sweet whole kernel corn, drained, rinsed
  • 1 pint grape tomatoes, halved
  • 1 cup diced sweet onion
  • 1 bunch cilantro, chopped (1 cup)
  • 1/3 cup crumbled queso fresco cheese

Instructions

  • Step 
    1
    In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic. Add peas, corn, tomatoes and onion; toss gently to combine.
  • Step 
    2
    Divide among 6 serving plates; top with cilantro and cheese.

Nutrition

170 Calories
4 1/2g Total Fat
7g Protein
25g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
290mg
12%
Potassium
390mg
11%
Total Carbohydrate
25g
8%
Dietary Fiber
5g
20%
Sugars
6g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved