Black-Eyed Pea and Corn Salad with Spinach

• Vegetarian
• Gluten free

• Produce

  • 2 cups Baby spinach
  • 1 12-ounce bag Black-eyed peas, frozen
  • 1 tsp Garlic powder
  • 1/4 cup Red onion
  • 4 large ears Sweet corn

• Condiments

  • 3 tbsp Mayonnaise
  • 1 1/2 tbsp Mustard, spicy

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Red wine vinegar

• Dairy

  • 1/2 cup Buttermilk, low-fat

Found on thesuburbansoapbox.com

Description

Ingredients

• 4 large ears sweet corn, husked
• 1 12-ounce bag frozen black-eyed peas, thawed
• 2 cups baby spinach, sliced into ribbons
• 1/4 cup diced red onion
• 1/2 cup low fat buttermilk
• 3 tablespoon mayonnaise
• 1 1/2 tablespoons spicy mustard
• 3 tablespoons red wine vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

• Bring a large pot of water to a boil. Add 1 tablespoon of sugar and the corn to the pot. Turn off the heat and cook for 3-4 minutes. Remove the corn and allow to cool to room temperature. Remove the kernels from the cob using a sharp knife by cutting downward in a large bowl. Add the black-eyed peas, spinach and onion to the corn. Toss to combine. In a small bowl, whisk together the buttermilk, mayonnaise, mustard, vinegar, garlic powder, cayenne, salt and pepper until smooth. Pour the dressing over the salad and toss to combine. Serve immediately.

Nutrition