Contributed by (Recipe adapted from ―Veg Kitchen‖ at www.vegkitchen.com)

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Ingredients

15- to 16-oz can Black-eyed peas, drained and rinsed
2 C cooked Corn kernels, preferably fresh (from 3 large ears)
1 C Snow peas, trimmed, halved crosswise, and briefly steamed, or 2 Celery stalks, diced
1/2 medium red bell pepper, cut into narrow strips
1/2 C Vinaigrette (homemade or store-bought) or more, to taste
8 oz Pasta, any short, chunky shape
2 Scallions, thinly sliced
1/4 to 1/2 C finely chopped fresh Parsley
Salt and freshly ground Pepper, to taste

Instructions

Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again. Combine the cooked pasta with the remaining ingredients in a serving bowl, and toss together. Add the dressing and toss again. Cover and refrigerate until needed, or serve at once.

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