Black-Eyed Pea Salad - cooking recipe

Ingredients

2 1/2 c. frozen black-eyed peas
1 c. fresh corn kernels, blanched
1 c finely diced carrots, blanched
1 c. finely diced celery, blanched
1 c. finely diced sweet red peppers
1/2 Tbsp. minced red onions
1/4 c. seasoned rice vinegar
ground black pepper to taste

Preparation

Place the black-eyed peas in a 2-quart saucepan.
Add cold water to cover.
Bring to a boil over high heat.
Reduce the heat to medium and cook for 15 minutes, or until just tender.
Drain and rinse with cold water.
Drain again and place in a large bowl. Add the corn, carrots, celery, red peppers and onions to the bowl.
Sprinkle with the vinegar and toss well.
Allow to stand for at least 30 minutes at room temperature.