Black Eyed Peas, Corn And Squash Salad Recipe Recipe

Name: Black Eyed Peas, Corn And Squash Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. Dry black-eyed peas; 1 x Yellow onion peeled, halved, and stuck with; 2 whl cloves; 1 x Bay leaf; 2 tsp Salt plus; 2 Tbsp. Salt; 1 tsp Freshly-grnd black pepper; 10 x ears Fresh corn shucked; 3 x thin Zucchini diced; 4 x Crookneck yellow squash diced; 8 x Italian Roma tomatoes cored, diced; 1 bn Scallions washed, sliced thin at an angle; 1/4 c. Sherry vinegar; 1/2 c. Plain yogurt; 1/2 c. Extra-virgin extra virgin olive oil; 1 bn Flat-leaf parsley leaves coarsely minced

Servings: persons

1 1/2 c. Dry black-eyed peas
1 x Yellow onion peeled, halved, and stuck with
2 whl cloves
1 x Bay leaf
2 tsp Salt plus
2 Tbsp. Salt
1 tsp Freshly-grnd black pepper
10 x ears Fresh corn shucked
3 x thin Zucchini diced
4 x Crookneck yellow squash diced
8 x Italian Roma tomatoes cored, diced
1 bn Scallions washed, sliced thin at an angle
1/4 c. Sherry vinegar
1/2 c. Plain yogurt
1/2 c. Extra-virgin extra virgin olive oil
1 bn Flat-leaf parsley leaves coarsely minced

1
Rinse and drain black-eyed peas.
2
Place in a medium heavy saucepan and add in onion halves (with cloves), bay leaf and sufficient water to cover by an inch.
3
Bring to the boil, reduce to barely a simmer, cover and cook 20 min.
4
Add in 1 tsp.
5
salt and 1/2 tsp.
6
grnd pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20 to 30 min till beans are creamy inside but still intact.
7
Drain and remove onions and bay leaf.
8
Let cold.
9
Meanwhile, bring large pot of water to the boil.
10
Add in 2 Tbsp.
11
salt and 5 corn cobs.
12
Cook corn 2 to 3 min.
13
Remove corn and repeat with remaining cobs.
14
Let cobs cold, then carefully cut corn from cob with sharp knife.
15
Place cut corn in a medium bowl and add in diced zucchini and squash, tomatoes, and scallions.
16
Place vinegar in a small bowl and whisk in yogurt along with 1 tsp.
17
salt and 1/2 tsp.
18
pepper.
19
Drizzle in extra virgin olive oil while whisking so as to create an emulsion.
20
Pour dressing over corn and vegetables.
21
Add in cooled black-eyed peas and minced parsley.
22
Stir gently to combine and serve.

642

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 16 ingredients. The key ingredients include: 1 1/2 c. Dry black-eyed peas, 1 x Yellow onion peeled, halved, and stuck with, 2 whl cloves, 1 x Bay leaf, and more.

Yes, Black Eyed Peas, Corn And Squash Salad Recipe 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 Recipe

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