Black-Eyed Peas and Greens Salad

Image of Black Eyed Peas and Greens Salad Recipe

Total Time

10 minutes

Serving Size



  • 2 cups baby kale
  • 2 cans black-eyed peas (15–16 oz each)
  • 1 cup no-salt-added canned sweet corn
  • 2 oz carrot sticks
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 8 oz tomato trinity mix (diced fresh tomatoes, onions, and bell peppers)


  1. Chop kale coarsely. Cut carrots into bite-size pieces. Drain and rinse peas and corn.
  2. Whisk in large bowl: oil, vinegar, syrup, mustard, salt, and pepper until blended. Add remaining ingredients; toss to coat. Chill until ready to serve.

Nutritional information

Amount per ⅙ recipe serving: Calories 220, Total Fat 9.00g, Sat Fat 1.50g, Trans Fat 0.00g, Chol 0mg, Sodium 710mg, Total Carb 28g, Fiber 5.00g, Sugars 5g, Protein 7g, Calc 4%, Vit A 0%, Vit C 0%, Iron 10%