Black Bean and Black Eyed Pea Salad

The Record’s “Recipe of the Week”:
Black Bean and Black Eyed Pea Salad by Sandy Garoutte

1 tsp. grated lime rind
1/2 cup lime juice (about 4 limes)
1/4 cup olive oil
1 tsp. brown sugar
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
15 oz. can black beans, rinsed and drained
15 oz. can black eyed peas, rinsed and drained
1-1/2 cups whole kernel frozen corn, thawed
1/2 of a small green pepper, chopped
Romaine lettuce or spinach

Whisk together the first seven ingredients in a large bowl. Add the black beans, black eyed peas, corn, and green pepper. Toss to coat. Refrigerate for one hour. Serve over lettuce or spinach.