Black Eyed Peas and Corn Salad

As the summer gets warmer, I'm always on the look out for tasty recipes to keep everyone cool and filled up at the same time. I will even make an entire meal out of vegetable and fruit salads on really hot days. I found this recipe yesterday and it's a keeper. It's cool, tangy and versatile. Can't beat that!

Black Eyed Peas And Corn Salad

1 can black eyed peas, rinsed well and drained

1 can yellow corn, drained

1/2 finely chopped red onion

1 tablespoon finely chopped fresh parsley

1 large tomato, chopped

2 tablespoons olive oil

3 tablespoons balsamic vinegar

salt and pepper to taste

Optional ingredients:

1 stalk celery, chopped

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

In a medium bowl, mix the black eyed peas, corn, red onion, parsley, and tomato.

In another bowl, mix together the olive oil and balsamic vinegar. Add salt and pepper, if desired. Pour over vegetables and toss together to blend. Refrigerate overnight or at least 8 hours. Serve.

"Deep summer is when laziness finds respectability."

-Sam Keen