Fresh corn and black-eyed pea salad recipe

CHARLOTTE, N.C. (QC Life) - If you’re looking for the perfect summertime recipe, we have the dish for you.

Chef Lisa Brooks, the executive chef of Heart & Soul Personal Chef Service, brought the QC Kitchen a recipe for fresh corn and black-eyed pea salad.

It’s perfect for Juneteenth or the Fourth of July, or just your everyday backyard barbecue.

INGREDIENTS

• 2 cans (15.5 ounces each) black-eyed
• Peas, rinsed and drained
• 4 ears fresh corn, kernels cut
• 2 cups grape tomatoes, halved
• 1 each small green & red peppers, finely chopped
• 1 small red onion, chopped
• 1 celery rib, chopped
• 2 tablespoons minced fresh basil

Dressing

• 1/4 cup apple cider vinegar
• 2 T sugar
• 1 tablespoon stoneground mustard
• 1/4 teaspoon dill
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup olive oil

INSTRUCTIONS

• In a large bowl, combine salad ingredients.
• For dressing, in a small bowl, whisk vinegar, sugar, mustard, dill, salt and pepper.
• Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Related: Welcome, summer. Chick-fil-A’s Peach Milkshake is back for another year!

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