This quick-to-make salad using canned corn and black-eyed peas is full of pizzazz.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 14
Steps:
- In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic. Add peas, corn, tomatoes and onion; toss gently to combine.
- Divide among 6 serving plates; top with cilantro and cheese.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 6 g, TransFat 0 g
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