• 1 can kernel corn
  • 2 cans black eyed peas
  • 1 medium red bell pepper, chopped
  • 1/2 cup chopped red onion


  • 1/3 cup J. Olive Co. Traditional balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 tsp Creole seasoning
  • 2 tsp grainy mustard
  • 1/3 cup J. Olive Co. EVOO


  1. For dressing, mix balsamic, salt, pepper, Creole seasoning & mustard. Whisk in oil to emulsify.
  2. Combine corn, peas, bell pepper and onion in a large bowl. Pour in dressing and stir gently. Adjust seasonings if needed. This salad keeps well and may be made the day before.

*Recipe courtesy of Delta Magazine