Ingredients

• 2 cups canned or cooked black-eyed peas (rinsed and drained)
• 1 cup cherry tomatoes (halved)
• 1 cup cucumber (diced)
• 1/2 cup yellow bell pepper (diced)
• 1/2 cup celery (thinly sliced)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh parsley or cilantro (chopped)
• 1/2 cup corn kernels (fresh or frozen, thawed)
• 1 avocado (diced, optional)
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar (or lemon juice)
• 1 teaspoon Dijon mustard
• 1 clove garlic (minced)
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Salad: In a large mixing bowl, combine the black-eyed peas, cherry tomatoes, cucumber, yellow bell pepper, celery, red onion, corn, and parsley or cilantro.

2. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), Dijon mustard, minced garlic, smoked paprika, salt, and pepper.

3. Combine: Pour the dressing over the salad and toss gently to coat. Adjust seasoning if needed.

4. Optional Additions: Fold in diced avocado right before serving for extra creaminess.

5. Chill and Serve: Let the salad sit in the refrigerator for 15-20 minutes to allow the flavors to meld. Serve cold or at room temperature.