Quick Summer Salad: Black-eyed Pea and Corn

I've mentioned my involvement with Operation Frontline in previous posts.  Last week we had a volunteer party where I met many other fantastic folks involved in the project.  We swapped stories about our class experiences and, not surprisingly, talked a lot about our shared love of food.  We also ate.  The food that was served at the party came from the OFL curriculum and included some of the same healthy recipes we taught our students to prepare (such as turkey tacos and apple "soda pop").  After our meal we were presented with "Golden Wisks" as the directors of the project wanted to to show their appreciation for our work.  Not a bad way to spend the evening.

My favorite recipe from the event was the Southwestern Black-eyed Pea and Corn Salad.  I've tweaked it to add a bit of sweetness, heat, and healthy fat.  This is great with a BBQ in place of baked beans, or instead of relish on top of your favorite grilled hot dog.  It can even stand alone as a light supper on a hot summer night.

Black-eyed Pea and Roasted Corn Salad

1 can Black-eyed Peas, rinsed

1 medium red or green bell pepper

1 small red onion

1 ear corn, roasted and kernels removed from cob

1 jalapeno pepper

1 avocado

1/2 mango

good handful (about 1/4 cup) chopped cilantro or basil

3 tablespoons olive oil

2 tablespoons fresh lime juice

1 teaspoon cumin

salt, pepper

Dice all peppers, onions, and fruit.  Combine in large bowl with remaining ingredients.  Served room temp or chilled.