Ingredients
5
tablespoons lime juice
2
tablespoons red wine vinegar
2
teaspoons olive oil
1
teaspoon ground cumin
1
teaspoon ground coriander
1/4
teaspoon salt
3/4
teaspoon pepper
3
cloves garlic, finely chopped
1
can (15 oz) black-eyed peas, drained, rinsed
1
can (11 oz) sweet whole kernel corn, drained, rinsed
1
pint grape tomatoes, halved
1
cup diced sweet onion
1
bunch cilantro, chopped (1 cup)
1/3
cup crumbled queso fresco cheese
Preparation
In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic. Add peas, corn, tomatoes and onion; toss gently to combine.
Divide among 6 serving plates; top with cilantro and cheese.
