BROWSE THE COLGIN COOKBOOK

BLACK EYED PEA AND CORN SALAD

Makes 4 Servings

INGREDIENTS:
1 cup cooked black-eyed peas
1 cup frozen whole kernel corn
½ cup chopped celery
½ cup chopped onions
½ cup chopped apple, peeled
½ teaspoon COLGIN NATURAL APPLE LIQUID SMOKE
3 tablespoon balsamic vinegar
2 teaspoon honey
1 teaspoon Dijon mustard
¼ cup and 3 tablespoon safflower oil
salt and pepper to taste

INSTRUCTIONS:
In large bowl, combine corn, peas, onion, celery and apple, mix well. In bowl whisk together the remaining ingredients, do the oil slowly, until blended. Refrigerate the vegetables and dressing separately for 2 hours. When ready to serve pour dressing over vegetables and toss.