Light and Delicious Black-eyed Peas
Summer season Summer black eyed peas are really well known inside the Southeast. In the summertime, you can get pints of the peas in the supermarket vegetable aisle. Through the remainder of the twelve months, black eyed peas is available dried up, tin canned or in the freezer aisle. These yummy and nutrious peas may be used in nearly about anything at all: stew, chopped salads, vegetarian fritters or or as a dip.
Over the summertime, I quite like them fresh from the farmer's market in a cool salad and through the Fall season, I enjoy make the favorite dish, "Hoppin' John", boiling up dried black eyed peas.
This particular summer salad black eyed peas meal makes about six to eight helpings.
Salad Ingredients:
Approximately 2 lbs of clean black eyed peas (or, 2 12-15 ounce jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left to sit in water on the stove or counter in a big pot or bowl overnight)
Two bell peppers (I like 1 yellow and the other red mixing up color, however any 2 bell peppers will work)
2 green onions (scallions) finely chopped
One cup of white corn kernels, drained or fresh from two pieces of corn)
2 little garlic cloves finely chopped
1/2 cup extra virgin olive oil
3 tbsps of wine vinegar
A few tablespoons of fresh natural herbs (parsley, chives, oregano, chervil, thyme, etc. Whatever you decide and have available)
1/2 tsp of salt
1/2 tsp pepper
Slice the peppers into little, 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: place just about 1 inch of water inside a pot big enough to fit your peeled corn stalks. After 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 temperature to med. and cover the pot with a pot lid. The corn will quickly cook in about a few minutes. Work with a knife to help shave your kernels from the corn cob.
In a big bowl, stir the olive oil, vinegar, natural herbs, and 1/2 tsp of each of pepper and salt. Once they are very well combined, stir in the black eyed peas, green onion, bell peppers, kernels, and finally garlic. Mix until the vinigrette at the bottom of the bowl coats the pea and veggie mixture. Dish up and allow visitors to add more pepper and salt to personal taste.
Over the summertime, I quite like them fresh from the farmer's market in a cool salad and through the Fall season, I enjoy make the favorite dish, "Hoppin' John", boiling up dried black eyed peas.
This particular summer salad black eyed peas meal makes about six to eight helpings.
Salad Ingredients:
Approximately 2 lbs of clean black eyed peas (or, 2 12-15 ounce jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left to sit in water on the stove or counter in a big pot or bowl overnight)
Two bell peppers (I like 1 yellow and the other red mixing up color, however any 2 bell peppers will work)
2 green onions (scallions) finely chopped
One cup of white corn kernels, drained or fresh from two pieces of corn)
2 little garlic cloves finely chopped
1/2 cup extra virgin olive oil
3 tbsps of wine vinegar
A few tablespoons of fresh natural herbs (parsley, chives, oregano, chervil, thyme, etc. Whatever you decide and have available)
1/2 tsp of salt
1/2 tsp pepper
Slice the peppers into little, 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: place just about 1 inch of water inside a pot big enough to fit your peeled corn stalks. After 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 temperature to med. and cover the pot with a pot lid. The corn will quickly cook in about a few minutes. Work with a knife to help shave your kernels from the corn cob.
In a big bowl, stir the olive oil, vinegar, natural herbs, and 1/2 tsp of each of pepper and salt. Once they are very well combined, stir in the black eyed peas, green onion, bell peppers, kernels, and finally garlic. Mix until the vinigrette at the bottom of the bowl coats the pea and veggie mixture. Dish up and allow visitors to add more pepper and salt to personal taste.
About the Author:
Want to find out more about homemade buttermilk biscuits, then visit Kathy Smith's site on how to choose the best corn fritter recipe for your side dish needs.