Sure fire summer salad: black eyed pea, corn & roasted red pepper

I have to share this recipe for a cool summer salad that is healthy and delicious. And, it's easy. Don't get intimidated by roasting the red pepper. If I can do it, you can do it.

4 cans Black eyed peas
several stalks celery
bunch green onions
2 red peppers
1 small bag of frozen corn
Italian dressing
Handful of parsley

Roast red peppers over open flame on gas cook top or bbq. I just lay them right onto the burner and rotate them often so that the entire surface gets black. When fully blackened pop them both into a brown paper bag and roll up the top. Let sit for 10 minutes.

Meanwhile:

Finely chop celery, green onions and parsley, put into large bowl. Open and drain the 4 cans of black eyed peas reserving a little of the liquid and add peas to the bowl. Add small bag of frozen corn.

After peppers have sat for 10 minutes in brown paper bag, remove them. They should be floppy from steaming inside the bag. Core them, get rid of seeds and any tough ribs, cut into thin strips and dice. Add to bowl.

Splash Italian dressing over all ingredients, stir well. Add a little black eyed pea liquid if desired. Salt and pepper to taste. Stir well and chill.

This recipe makes a big whopping bowl, enough for a party or plenty to share.

Crowd pleaser!