5 from 1 vote
Black-Eyed Pea and Corn Salad with Spinach
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Summer's freshest salad! Black-eyed Pea ad Corn Salad is exactly what summer is about. Fresh, zingy, sweet and delish!

Course: Salad, Side Dish
Cuisine: American
Keyword: salad
Servings: 8
Calories: 142 kcal
Author: Kellie
Ingredients
  • 4 large ears sweet corn husked
  • 1 12- ounce bag frozen black-eyed peas thawed
  • 2 cups baby spinach sliced into ribbons
  • 1/4 cup diced red onion
  • 1/2 cup low fat buttermilk
  • 3 tablespoon mayonnaise
  • 1 1/2 tablespoons spicy mustard
  • 3 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Instructions
  1. 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.
  2. Remove the kernels from the cob using a sharp knife by cutting downward in a large bowl.
  3. Add the black-eyed peas, spinach and onion to the corn. Toss to combine.
  4. In a small bowl, whisk together the buttermilk, mayonnaise, mustard, vinegar, garlic powder, cayenne, salt and pepper until smooth.
  5. Pour the dressing over the salad and toss to combine.
  6. Serve immediately.
Nutrition Facts
Black-Eyed Pea and Corn Salad with Spinach
Amount Per Serving (1 g)
Calories 142 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0g0%
Cholesterol 2mg1%
Sodium 241mg10%
Potassium 325mg9%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 5g6%
Protein 6g12%
Vitamin A 855IU17%
Vitamin C 5.9mg7%
Calcium 38mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.