Black-Eyed Pea Salad
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    Default Black-Eyed Pea Salad

    Black-Eyed Pea Salad


    Recipe Description
    This is a fresh, bright vegetable salad. It could be made with canned ingredients (beware of too much salt) but the point here is to use the fresh vegetables for a light summery flavor.
    Preparation Steps:
    NOTE: Black-eyed peas and corn can be cooked ahead of time, and assembled just before serving.
    Level of Difficulty:
    medium
    Time Needed:
    30-60 minutes total
    Ingredients:
    3 ears fresh sweet corn, shucked, silks removed
    2 cups freshly shelled black-eyed peas (about 1-3/4 pounds unshelled) or frozen black-eyed peas, thawed
    2 tomatoes, cored, seeded and chopped
    1 onion, preferably Vidalia, finely chopped
    ½ stalk celery, very finely chopped
    1 clove garlic, very finely chopped
    1 small bunch basil, stemmed and leaves very thinly sliced into chiffonade
    2 tablespoons apple cider vinegar
    1 teaspoon Dijon mustard
    ¼ cup canola oil
    Coarse salt and freshly ground black pepper
    Serves:
    Serves 4-6
    Directions:
    Prepare an ice-water bath by filling a large bowl with ice and water. Line a plate with paper towels. To cook the corn, bring a large pot of salted water to a rolling boil over high heat. Add the corn and cook until tender, 2-3 minutes. Remove with tongs to the ice water to cool, then transfer to the towel-lined plate to drain.

    To cook the black-eyed peas, add them to the pot and simmer until tender but not mushy, about 20 minutes. (Taste one and see how tender it is; the cooking time will depend on their freshness.)

    Meanwhile, cut the corn kernels from the cobs and place in a large bowl. Add the tomatoes, onion and garlic. When the peas are tender, drain them in a colander, then shock under cold running water to stop the cooking.

    Once the peas are completely cool, drain very well, shaking to remove all the moisture, and add to the corn mixture, along with the basil. Set aside.

    To make the dressing, whisk together the vinegar and mustard in a bowl. Add the oil in a slow steady stream, whisking constantly until the dressing in cream and emulsified. Season the dressing with salt and pepper.

    To serve, drizzle over a little of the salad dressing. Toss to coat, adding more if needed. Taste and adjust for seasoning with salt and pepper. Serve immediately.



    Source: Bon Appetit,Y’all, by Virginia Willis

  2. #2
    Registered User Contrary Housewife's Avatar
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    INGREDIENTS

    Serves 6
    (actually, I think it serves more than that as a side dish)

    3 ears of fresh corn
    2 c. black-eyed peas, frozen
    2 tomatoes
    1 Vidalia onion
    1/2 stalk celery
    1 clove garlic
    1 bunch basil
    2 Tbls. apple cider vinegar
    1 tsp. Dijon mustard
    1/4 c. canola oil
    Coarse salt and freshly ground pepper
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