Ingredients

The following ingredients have 8 Servings
  • 1/2 cup Nakano Rice Vinegar
  • 1/4 cup sugar (or substitute with Agave)
  • Sea salt and pepper
  • 1 can Bush’s Blackeye Peas (drained)
  • 6 ears fresh corn (blanched and cut off the cob)
  • 1/2 cup diced red onion
  • 1/2 cup diced cucumbers
  • 1/2 cup diced orange or red sweet peppers
  • 1 cup cherry tomatoes (cut in half)
  • 4 Tbsp. basil (chopped)
  • 1-2 jalapeno (seeded and finely chopped)
  • Sea salt and pepper to taste

Instruction

  • Whisk the rice vinegar, sugar, salt and pepper together; set aside.
  • Blanch the corn in hot boiling water for 1 minute; put directly into ice water. Cool and cut off the cob.
  • Mix the corn kernels and Bush’s Blackeye Peas along with remaining ingredients in a large bowl.
  • Add the dressing. Season to taste.
  • Garnish and serve.