Black-Eyed Pea and Corn Salad with Spinach
Summer's freshest salad! Black-eyed Pea ad Corn Salad is exactly what summer is about. Fresh, zingy, sweet and delish!
Servings: 8
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
- 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.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 142kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 325mg | Fiber: 4g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 5.9mg | Calcium: 38mg | Iron: 1.7mg