Black-Eyed Pea, Corn, and Radish Salad
  • 2ears white or yellow corn, or a mix (1 1/2 cups kernels)
  • 115-ounce can low-sodium black-eyed peasrinsed and drained
  • 5-8 radishesthinly sliced, to yield about 1 1/2 cups
  • 1teaspoon grated fresh ginger
  • 2tablespoons chopped fresh cilantro
  • 3 scallions – white and light green partsthinly sliced, to yield 1/3 cup
  • 3tablespoons fresh lime juice
  • 1tablespoon olive oil
  • 1/2teaspoon salt
  1. 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