Recipe courtesy of Deborah Fewell
Save Recipe Print
Total:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Directions

Cut corn kernels off cob and place kernels in a large mixing bowl. Add edamame, black-eyed peas, red onion, celery, and butter or oil. Toss until combined. Add balsamic vinaigrette and minced garlic, mix well. Add salt and pepper, to taste. Refrigerate until ready to serve.

Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce. Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Black-Eyed Pea Salad

Recipe courtesy of The Neelys

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Corn and Black-Eyed Pea Salad

Recipe courtesy of Sandra Lee

Black-eyed Pea Salad

Black-Eyed Pea Salad

Recipe courtesy of Robert Irvine

Black-Eyed Pea Salad

Recipe courtesy of Cheryl Smith

Black-Eyed Pea Salad

Recipe courtesy of Ed Wilson

Black-Eyed Pea Salad

Recipe courtesy of Ed Wilson

Browse Reviews By Keyword

          Latest Stories