Black-eyed Pea Salad with Pickle Juice
What can you do with leftover pickle juice and sweet corn? Make a protein-packed salad! Celery adds the crunch, and the black-eyed peas add their artful little black rings to the dish. Prep time 10 min (if black-eyed peas and corn are already cooked and ready). Serves 4.
- 2 cups cooked black-eyed peas
- 1 cup cooked sweet corn cut off the cob
- ½ cup celery chopped
- ¾ cup pickle juice
- ½ tsp sea salt
Combine all ingredients in a bowl. Eat as a side dish with pasta, on toast, or just on it’s own. I cut leftover local sweet corn off the cob after dinner in the summer, freeze it in small containers and enjoy it in dishes like this all winter long.