Y’all, summer is here and my garden is bursting with fresh veggies! Eeek! I’m obsessed with fresh vegetables from the garden and I get giddy at the fact I’m able to walk out my back door and pluck a variety of vegetables from the garden.
The first time I made this salad was the end of last summer and I think it’s safe to say I was instantly obsessed! I was only able to make it a few times before summer finally came to an end and I’ve been waiting on summer to roll around again just so I could make it again.
Well, my friends, summer is here and the grill has been fired up I don’t know how many times which means this salad has been made countless times already!!! I love making a big batch of this salad, eating it as a side for dinner then various other times through the week. I can honestly make a meal out of this salad alone. It’s one of those recipes that truly gets better as it sits.
Sweet corn, creamy peas, juicy tomatoes and a delicious tangy vinaigrette come together quickly to make this refreshing salad that is bursting with flavor. Not only can it be served as a side, but also as a sauce over chicken, pork or fish, a dip, and even over a bed of lettuce. The options truly are endless.
I love this salad in its original form, but can’t wait to try it utilizing some other fresh vegetables from the garden. And if you really want to get wild and crazy toss some crispy bacon in the mix! Whip this up for your next bbq and get ready to taste your new favorite side!
Black Eyed Pea Salad
Ingredients:
3 Ears fresh corn, shucked and silks removed
2 Cups fresh black-eyed peas, shelled (or frozen black-eyed peas, thawed)
2 Tomatoes cored, seeded and chopped
1 Onion, finely chopped
1/2 Stalk celery, finely chopped
1 Clove garlic, minced
1 Small bunch basil, stems removed and sliced thinly in chiffonade
2 Tbsp finely chopped parsley
For the vinaigrette-
2 Tbsp apple cider vinegar
1/2 Tsp sugar
1 Tsp dijon mustard
1/4 Cup canola oil
Coarse salt and freshly ground black pepper
Directions:
Bring a large pot of water to a rolling boil, season with salt, add the corn and cook for 2 to 3 minutes. Remove from pot and transfer to a paper towel lined plate. Bring the water back to a boil and add the peas, simmer until tender (but not mushy), about 20 minutes. Once the peas are tender, drain and add to a bowl of ice water to shock them (this will stop the cooking process). Strain and set aside.
Meanwhile, cut the corn off the cob and add to a bowl along with tomatoes, onions, celery, garlic and basil, stir to combine. Add the cooked peas and stir.
For the vinaigrette-
Combine the vinegar, sugar and mustard in a bowl and whisk to combine. While whisking continuously, add the oil in a steady stream and continue whisking until combined and emulsified. Season with salt and pepper.
Pour over the vegetables and toss to coat. Taste, adjust seasonings if needed and serve.
Recipe source: barely adapted Bon Appetit, Y’all by Viriginia Willis
