Cumin, Black Eyes and Corn Salad – Low Sodium Version



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes great leftovers. Cooking time does not include chilling time.


1/3 cup, chopped Pecans
2 ear, large (7-3/4 inch to 9 inch long) Corn, sweet, white, raw (cut kernels from ears)
2 15 ounce can Canned no salt added blackeye peas (drained and rinsed)
2 Tbsp. chopped Shallots, raw (minced)
1/2 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers (seeded and diced)
1/2 tsp. Salt
2 tsp., whole Ground cumin
1 Tbsp. Olive oil
1 Tbsp. Maple syrup


Place a large non-stick skillet over high heat. Spray lightly with oil.

Add the pecans. After about 90 seconds they will begin to toast. Cook, tossing frequently, for about 2 - 3 minutes until they begin to brown.

Add the corn kernels and cook, tossing frequently, for about 5 - 8 minutes. If the corn browns too fast, reduce the heat to medium-high.

Place the cooked corn in a medium mixing bowl with the black eyed peas, shallot, red pepper, salt, pepper, cumin, olive oil and maple syrup.

Fold together well and chill for at least two hours before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The cumin in these black eyes adds just the zing to complement the sweetness of the peas and roasted corn.

"Well, they're Southern people, and if they know you are working at home they think nothing of walking right in for coffee. But they wouldn't dream of interrupting you at golf."

Harper Lee, Author