Black-Eyed Pea Salad Recipe

"This salad can be served wiht vinaigrette, as here, or lightly moistened with a dollop of homemade mayonnaise. This salad really reminds me of how a plate of food looks toward the end of a summer meal when all the vegetables and flavors swim and mingle together. This salad can be served as is, in lettuce cups, or as a side dish for grilled or fried chicken. Regardless of how you serve it, all vegs should be chopped approximately the same size so every bite is evenly mixed."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (395.2 g)
Calories 605.9
Total Fat - 43.3 g
Saturated Fat - 13 g
Cholesterol - 70.3 mg
Sodium - 141.5 mg
Total Carbohydrate - 35.6 g
Dietary Fiber - 5.8 g
Sugars - 10.5 g
Protein - 23.7 g
Calcium - 49.3 mg
Iron - 3.9 mg
Vitamin C - 33.9 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Prepare an ice water bath. Line a place w paper towels.

Step 2

Bring a large pot of salted water to a rolling boil over high heat. Add corn and cook til tender, 2-3 minutes. Remove with tongs to ice water to cool, then transfer to paper towels to drain.

Step 3

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

Step 4

Meanwhile, cut the corn kernels from the cobs and place in a large bowl. Add 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 moisture, and add to the corn mixture along with the basil. Set aside.

Step 5

Make dressing: whisk together vinegar and mustard in a bowl. Add oil in a slow steady stream, whisking constantly, until dressing is creamy and emulsified. Season with salt & pepper.

Step 6

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