Gluten-Free Blackeyed Pea, Tomato and Corn Salad
Updated Oct 18, 2016
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
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
-
Step1In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic. Add peas, corn, tomatoes and onion; toss gently to combine.
-
Step2Divide 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 1/2Tips from the Betty Crocker Kitchens
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