A cold bowl for the table
Black Eyed Pea, Tomato and Corn Salad
Canned black eyed peas make this a quick side with substance. Corn, tomato and scallion keep the bowl colorful, with lemon and pepper in a simple dressing.
- Makes
- 4 side portions, about ¾ cup each
- Preparation
- About 15 minutes
- Cooking or chilling
- No cooking, plus 20 minutes optional chilling
Get everything ready
Ingredients
4 side portions, about ¾ cup each
What you need
Colander, clean knife, bowl and refrigerator.
Time to cook
Method
Drain the beans well
Rinse the black eyed peas under running water and let them drain. Drain the canned corn well so the dressing does not become watery.
Mix the dressing
Whisk the oil, lemon juice, salt and pepper in a clean bowl. Add the peas, corn, tomatoes, scallions and parsley. Fold gently so the peas stay intact.
Chill or serve
Serve promptly, or cover and refrigerate at 40°F or below. A 20 minute chill lets the flavors settle without requiring an overnight wait. Stir before dividing into four side portions.
Before you make it
A larger lunch bowl
The same batch can make two larger bowls rather than four sides. Add a separately planned main, bread or other food to suit the lunch. The planner counts this recipe as four side portions.
Drain before mixing
The recipe uses ready to eat canned corn. Drain the peas, corn and chopped tomatoes well so the dressing stays flavorful rather than diluted.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Use the planner to keep main portions and side portions separate. The checklist includes cold serving supplies.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.