Black-Eyed Pea Salad - cooking recipe

Ingredients

2 1/2 c. frozen black-eyed peas
1 large ear of corn to yield 1 c. fresh corn kernels
1 c. finely diced celery
1 c. finely diced carrots
1 c. finely diced red bell pepper
1 1/2 tsp. minced red onion
1/4 c. seasoned rice vinegar
1/2 c. whole cilantro leaves
freshly ground black pepper
salt

Preparation

Bring 6 cups water to a boil.
Add peas and allow water to return to a boil; cook for 20 minutes or until just tender. Drain and refresh under cold running water.
Drain well and set aside.
In another pot, bring 6 cups of water to a boil.
Add corn, carrots and celery.
Blanch for approximately 1 minute or until just tender.
Drain and refresh under cold water.
Drain well.