Try this recipe from Beci Falkenberg, a chef at Cancer Wellness at Piedmont, for your next summer get-together.

Salad ingredients:

• 1 cup fresh-off-the-cob corn kernels (or frozen corn kernels, thawed)

• 1 (15 oz.) can black-eyed peas, rinsed and drained (or frozen, thawed)

• 1 cup cooked edamame or baby lima beans

• 1 roasted red bell pepper, minced

• ¼ cup chopped parsley

• ¼ cup finely minced red onion

• Optional add-ins: Crumbled feta cheese or cooked chopped shrimp

Vinaigrette ingredients:

• 2 tablespoons apple cider vinegar

• 2 tablespoons olive oil

• ½ teaspoon Dijon mustard

• ½ teaspoon honey

• ¼ teaspoon garlic powder

• Salt and pepper, to taste

Add all the salad ingredients in a large mixing bowl. Whisk the vinaigrette in a separate small bowl. Pour the vinaigrette over the salad ingredients and mix well to combine.

Cover and let salad sit for 15 minutes, to allow ingredients to marinate, before serving.

Serve in a lettuce cup or over mixed greens.

Check out more recipes and nutrition tips from Cancer Wellness experts.