Prep tips: To grill corn, pull back outer husks and remove inner silk; rewrap cobs in husks, set over a medium-hot grill and cook, turning occasionally, for 5–10 minutes. Remove kernels by standing cobs upright on a rimmed baking sheet lined with a towel (to prevent slipping and to protect the knife); use a sharp knife to cut down along the length of the cob.
Black-Eyed Pea, Corn, and Radish Salad
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Ingredients
- 2 ears white or yellow corn, or a mix (1 1/2 cups kernels)
- 1 15-ounce can low-sodium black-eyed peas rinsed and drained
- 5-8 radishes thinly sliced, to yield about 1 1/2 cups
- 1 teaspoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro
- 3 scallions - white and light green parts thinly sliced, to yield 1/3 cup
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Steam or grill corn until barely tender. Cool, and then cut kernels from cobs. Mix corn and all remaining ingredients together. If time allows, chill for 30 minutes before serving.
Recipe Notes
Nutrition Facts
Black-Eyed Pea, Corn, and Radish Salad
Amount Per Serving
Calories 115
% Daily Value*
Sodium 221mg
9%
Total Carbohydrates 20g
7%
Dietary Fiber 3g
12%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 115 cal, 19% fat cal, 3g fat, 0g sat fat, 0mg chol, 5g protein, 20g carb, 3g fiber, 221mg sodium
