This easy low sodium black-eyed peas, corn, tomato salad is very flavorful. It’s suitable for a hearty side dish or a vegan main dish. Any very low sodium vinaigrette dressing could be substituted for the dressing included in the recipe.
If you have any leftover salad, it will keep for several days. Try it as a garnish on top of a chopped veggie salad.
Note that we are using vegetables with no added salt. Thus, this is a very low sodium dish.
- 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.
Nutrition Estimates:
According to our estimates, one 1/2 cup serving of this dish will contain 7 mg of sodium. Thus this is a very low sodium dish.
Note that sodium percentages depend on which daily reference you use. 130mg of sodium per serving implies that this recipe provides:
– 0% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 0% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 1% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
