Ingredients:
- ½ pound Camellia Brand Field Peas, cooked
- 2 cups fresh multicolored corn kernels (about 3 ears)
- ½ cup diced red onion
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ½ cup chopped fresh green onion
- ¼ cup seeded and diced jalapeño
- ¼ cup chopped fresh cilantro
- 1½ teaspoons lime zest
- ¼ cup fresh lime juice
- ¼ cup olive oil
- 2 teaspoons kosher salt
- Pita chips and sliced cucumbers, to serve
Directions:
- In a large bowl, combine cooked field peas, corn, onion, bell peppers, green onion, jalapeño, cilantro, lime zest and juice, oil, and salt. Stir well to combine. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips and cucumbers.
This recipe and image are from Taste of the South magazine.