Fresh and Delicious Black-eyed Pea Medley

Summer-time Summer black eyed peas are generally well known in parts of the Southern US. In the warm weather, you will find pints of the peas in the supermarket fruit and vegetable aisle. Throughout the balance of the twelve months, black eyed peas can be located dehydrated, tin canned or in the freezer section. These delicious peas may be used in nearly about everything: stews, chopped salads, vegetarian fritters or or as a type of hummus.

Through the summer months, I eat them fresh from the market in a cool salad and in the Fall and Winter, I love to make the well-liked dish, “Hoppin’ John”, employing dried black eyed peas.

This particular summer salad black eyed peas dish can make half a dozen side-dishes.

Black Eyed Peas Salad Ingredients:

Approximately 2 lbs of new black eyed peas (or, 2 12-15 ounce jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left in water in a boiling pot overnight)

Two bell peppers (I like 1 yellow and another red adding more color, however any 2 bell peppers will work)

2 green onions (scallions) finely chopped

Just one cup of white or yellow corn kernels, drained or fresh from two stalks of corn)

2 medium garlic cloves finely peeled and chopped

1/2 cup non-flavored cooking oil

3 tbsps of red vinegar

Three tablespoons of fresh herbs from the garden (parsley, chives, oregano, chervil, thyme, etc. Anything you have easily available)

1/2 tsp of salt

1/2 tsp pepper

Slice the red and green peppers into medium, bite sized pieces and take away all of the seeds. Set aside.

If you work with fresh white or yellow corn, here is a quick way to get the kernels soft when pierced: place just about 1 inch of water within a pot tall enough to fit your peeled corn stalks. When the corn is cleaned and de-silked, put the corn ears up-right in the pot of shallow hot water. Bring to a boil after which reduce high temperature to med. and cover the pot with a pot lid. The corn will quickly cook in about three minutes. Make use of a knife in order to cut your kernels from your cob.

In a big bowl, combine the olive oil, vinegar, natural herbs, and 1/2 tsp each of pepper and salt. Once they are very well combined, pour in the black eyed peas, green onion, bell peppers, corn kernels, and lastly garlic. Blend until the dressing at the bottom of the bowl has covered the pea and veg mixture. Dish up and allow visitors to add more salt or pepper to personal taste.

Try this cheese grits recipe to go with the salad.