Black-Eyed Pea Salad - cooking recipe

Ingredients

3 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons canola oil
1 tablespoon chopped fresh cilantro
2 teaspoons grated lime zest
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 (15 ounce) cans black-eyed peas, drained and rinsed
1 (7 ounce) can corn, drained
1 cup cherry tomatoes, quartered
1 cup frozen peas, thawed

Preparation

In serving bowl, combine lime juice, vinegar, oil, cilantro, zest, sugar, salt, and garlic powder.
Stir in black-eyed peas, corn, tomatoes, and peas until well combined.
Serve at room temperature or cover and refrigerate until ready to serve.