Black-Eyed Peas, Corn and Squash Salad Recipe

Name: Black-Eyed Peas, Corn and Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried black-eyed peas; 1 onion, peeled, cut in half and stuck with two cloves; 1 bay leaf; 2 teaspoons salt plus 2 tablespoons salt; 1 teaspoon freshly ground pepper; 10 ears fresh corn, shucked; 2 tablespoons salt; 3 thin zucchini, diced; 4 crookneck yellow squash, diced; 8 Italian Roma tomatoes, cored and diced; 1 bunch scallions, washed and sliced thinly at an angle; 1/4 cup sherry vinegar; 1/2 cup plain yogurt; 1/2 cup extra virgin olive oil; 1 bunch flat leaf parsley, washed, leaves chopped coarsely

Servings: persons

1 1/2 cups dried black-eyed peas
1 onion, peeled, cut in half and stuck with two cloves
1 bay leaf
2 teaspoons salt plus 2 tablespoons salt
1 teaspoon freshly ground pepper
10 ears fresh corn, shucked
2 tablespoons salt
3 thin zucchini, diced
4 crookneck yellow squash, diced
8 Italian Roma tomatoes, cored and diced
1 bunch scallions, washed and sliced thinly at an angle
1/4 cup sherry vinegar
1/2 cup plain yogurt
1/2 cup extra virgin olive oil
1 bunch flat leaf parsley, washed, leaves chopped coarsely

1
Rinse and drain black-eyed peas.
2
Place in medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch.
3
Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes.
4
Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20-30 minutes until beans are creamy inside but still intact.
5
Drain and remove onions and bay leaf.
6
Let cool.
7
Meanwhile, bring large pot of water to the boil.
8
Add 2 tablespoons salt and 5 corn cobs.
9
Cook corn 23 minutes.
10
Remove corn and repeat with remaining cobs.
11
Let cobs cool, then carefully cut corn from cob with sharp knife.
12
Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions.
13
Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper.
14
Drizzle in olive oil while whisking so as to form an emulsion.
15
Pour dressing over corn and vegetables.
16
Add cooled black-eyed peas and chopped parsley.
17
Stir gently to combine and serve.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups dried black-eyed peas, 1 onion, peeled, cut in half and stuck with two cloves, 1 bay leaf, 2 teaspoons salt plus 2 tablespoons salt, and more.

Yes, Black-Eyed Peas, Corn and Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Peas, Corn and Squash Salad

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