- 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 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon Creole seasoning
- 2 teaspoons grainy mustard
- 1/3 cup J. Olive Co. Harissa olive oil
For dressing, mix balsamic, salt, pepper, Creole seasoning & mustard. Whisk in oil to emulsify.
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