Black Eyed Peas, Corn, and Toasted Walnuts with Spicy/Sweet Vinaigrette

This is a bit of a summer dish - ironically posted in December - that is so delicious, light, and healthy! This would be a great addition to any summer picnic or potluck! If you plan on preparing the dish and then eating it a little later, carry the toasted walnuts separately and add them before serving.

The dressing

1/4 cup fresh squeezed orange juice
1/4 cup whole grain mustard
2 TBSP apple cider vinegar
1 TBSP brown rice syrup
Scant pinch of salt
Several grinds black pepper
1 TBSP olive oil

The salad
2/3 cup coarsely chopped raw walnuts
Kernels from 3 ears of corn, cut off the cob
1 1/2 cup freshly cooked or canned black eyed peas, drained
2/3 cup minced cabbage
1/3 cup minced white onion
1/2 cup minced green bell pepper
1/3 cup minced fresh parsley leaves

Whisk together the orange juice, mustard, vinegar, brown rice syrup, salt, and pepper until well combined. Then, whisk in the oil. Set aside to allow the flavors to marry while you assemble the salad ingredients.

Place the walnuts in a single layer in a dry, heavy bottomed skillet over medium-high heat. Shake the pan frequently as the nuts brown and begin to emit a wonderful roasted aroma. When the nuts are golden brown, remove from the pan and set aside until needed.

Next, parboil or steam the fresh kernels from the corn for 4-5 minutes, until tender. Toss the black eyed peas, cabbage, onion, bell pepper, and parsley with the corn. Combine with the dressing and the walnuts and serve immediately OR allow the vegetables to marinate for a few hours at room temperature and toss in the walnuts just before serving.