Low Sodium Black-Eyed Pea, Corn, Tomato Salad
- 1 can (15 oz) no-salt black-eyed peas, rinsed and drained (if using home-cooked black-eyed peas, this is about 1½ cups of peas, drained and rinsed.)
- 1 can (15 oz) no-salt-added diced tomatoes (or 2 fresh tomatoes, peeled and chopped)
- 1 cup fresh or frozen corn kernels, cooked without salt
- ¼ cup thinly sliced onion
- ⅓ cup olive oil
- 2 Tbsp red wine vinegar or apple cider vinegar
- 2 Tbsp lemon juice
- Optional: 2 tsp sugar or honey (more or less depending on how tart you like your dressing)
- 1 tsp dried thyme (or 1 Tbsp fresh thyme, chopped)
- 1 Tbsp spicy mustard or Dijon mustard.
- ⅛ tsp pepper
- In a large bowl stir together all of the vegetables Cover and chill for at least 4 hours, or up to 24 hours.
- While the vegetables are chilling, combine all of the dressing ingredients in a screw-top jar. Cover and shake well. Chill dressing for 4 to 24 hours.
- Just before serving, shake the dressing well and pour it over the vegetable mixture. Toss gently to coat.
Serving size: ½ cup Sodium: 7mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/black-eyed-pea-corn-tomato-salad/
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