Black-Eyed Pea Pineapple Salad

Tuesday, December 30th 2014, 2:01 pm
By: News On 6


1 can black eyed peas, drained and rinsed well

1 cup whole kernel corn, canned, frozen or fresh

½ whole fresh pineapple, medium dice

¼ cup cilantro, finely chopped

1 small red onion, small dice

½ red bell pepper, small dice

1 small Serrano pepper, seeded, deveined and minced

½ jalapeno pepper, seeded, deveined and minced

2 tbsp brown sugar

¼ cup sherry wine vinegar

3 tbsp extra virgin olive oil

Kosher salt to taste

Freshly ground black pepper to taste


Mix first eight ingredients together in a large bowl.

Set aside.

In a jar with a tight-fitting lid (or plastic squeeze bottle), combine brown sugar, vinegar, oil and salt and pepper.

Replace lid

Shake vigorously until emulsion is created

Pour over salad ingredients and toss

Do not over-mix

Refrigerate and allow flavors to meld for at least one hour

Serve cool, but not ice cold