Black-Eyed Pea Sweet Corn Salad with Tomatoes and Chiles

INGREDIENTS

2 1/4 cups

Black-Eyed Peas (cooked, drained and cooled* (see note), 440g)

1/4 cup

Green Chile Peppers (diced small, I use Hatch, 50g)

2 1/4 cups

Raw Corn Kernels (about two ears fresh, 326g)

1/2 cup

Green Bell Pepper (diced small, 90g)

1 cup

Red Bell Pepper (diced small, 180g)

1/2 cup

Purple Onion (diced small, about 1/4 of a medium onion, 76g)

Jalapeño (seeded and white ribs removed** (see note))

Fist Full of Fresh Cilantro (stemmed and chopped)

1/2 pint

Cherry Tomatoes (quartered, 400g)

Fresh Ground Pepper

3 tbsp

Red Wine Vinegar

2 tbsp

Olive Oil

1/2 tsp

Whole Grain Spicy Mustard or Dijon Mustard

3 cloves

Garlic (minced)

1 tsp

Salt (or to taste)

3/4 tsp

Oregano (dried)

1 tsp

Thyme (dried)

1/4 tsp

Smoky Paprika (hot or sweet)

Cayenne Pepper (optional - and for an added kick)