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I can think only of a few things tastier (and healthier) than a salad on a nice summer’s day, and although the summer is yet to arrive in rainy Zürich, it is June, and so to me, it is officially summer. I have written about the conception of my love affair with black-eyed beans, and in this post, I want to share how to incorporate these unassuming legumes in a simple, flavoursome and healthy salad.

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This recipe would make a brilliant side dish to go with lunch or dinner, or eaten as a main course. Heaven on a Plate!.

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Black-Eyed Peas & Sweet Corn Salsa
Black-Eyed Peas & Sweet Corn Salsa
Print Recipe
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Servings Prep Time
4 servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
45 minutes
Black-Eyed Peas & Sweet Corn Salsa
Black-Eyed Peas & Sweet Corn Salsa
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
4 servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
45 minutes
Ingredients
Units:
Instructions
  1. Lightly rinse the beans, and add them to a pot of cold water. Bring to boil and let it cook for 40 - 45 minutes until the beans are soft. DO NOT ADD SALT. Drain and set aside.
  2. While the beans is cooking, peel and chop the avocado into bite-sized chunks. Rinse and dice the red bell pepper. Finely chop the cilantro.
  3. If using sweetcorn-on-the-cob, shuck the cob using a sharp knife. Then place the sweetcorn in boiling water, to which a pinch of sugar has been added. Allow the water to come back to a boil and then wait 3 - 5 minutes before removing the corn from the water. Drain excess water, add a dollop of butter to the kernels and set aside. Skip this step if using canned or frozen sweet corn.
  4. Place all the ingredients together in a large glass bowl. Squeeze the juice of half a fresh lemon, and two teaspoons of olive oil over the salsa. Sprinkle some salt and pepper to your taste. Mix well together and enjoy.
Recipe Notes

Tip

Only add the lemon juice and olive oil just before serving.

 

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Nutrition Facts
Black-Eyed Peas & Sweet Corn Salsa
Amount Per Serving
Calories 159 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Sodium 131mg 5%
Potassium 269mg 8%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 3g
Protein 3g 6%
Vitamin A 54%
Vitamin C 142%
Calcium 1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

black-eyed-pea-and-sweet-corn-salsa

Emem
Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.

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