Summer's freshest salad! Black-eyed Pea ad Corn Salad is exactly what summer is about. Fresh, zingy, sweet and delish!
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: salad
Servings: 8
Calories: 142kcal
Author: Kellie
Ingredients
4large ears sweet cornhusked
1 12-ouncebag frozen black-eyed peasthawed
2cupsbaby spinachsliced into ribbons
1/4cupdiced red onion
1/2cuplow fat buttermilk
3tablespoonmayonnaise
1 1/2tablespoonsspicy mustard
3tablespoonsred wine vinegar
1teaspoongarlic powder
1/2teaspooncayenne pepper
1/2teaspoonkosher salt
1/2teaspoonblack pepper
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon of sugar and the corn to the pot. Turn off the heat and cook for 3-4 minutes. Remove the corn and allow to cool to room temperature.
Remove the kernels from the cob using a sharp knife by cutting downward in a large bowl.
Add the black-eyed peas, spinach and onion to the corn. Toss to combine.
In a small bowl, whisk together the buttermilk, mayonnaise, mustard, vinegar, garlic powder, cayenne, salt and pepper until smooth.
Pour the dressing over the salad and toss to combine.