Corn and Black-Eyed Pea Salad | RICARDO

Ingredients

• 1 can 14 oz (398 ml) whole kernel corn, drained
• 1 can 19 oz (540 ml) black-eyed peas, rinsed and drained
• 2 tomatoes, seeded and chopped
• Approximately 1/2 jalapeño pepper, seeded and finely chopped
• 1/2 red onion, finely chopped
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) red wine vinegar
• 1 tablespoon (15 ml) dried oregano
• Salt
• pepper