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.

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