The black-eyed and corn salad offers bold Southern subtlety with a fascinating texture with black-eyed peas, corn, cherry tomatoes, cucumbers and avocados, with charming, sweet, citrus salad dressing. an Ideal makeup For tailgates, picnics, barbecues, and potlucks.
Black-eyed peas have a better flavor than all other legumes. It’s no wonder it’s welcome all over the world and enjoys it in so many delicious ways.
This North African native is close to my heart, so when the weather is drifting outdoors, I love this guy with salad. Healthy, tasty, easy, what do you want?
Why do you turn black-eyed peas and corn into salads?
Traditionally, Southerns served black-eyed peas on New Year’s Day, bringing good fortune and prosperity that year. That’s because black-eyed peas resemble pennies and coins. Did you tell me how good they are?
Turning black-eyed peas into salads will help you make perfect versatile and easy to customize dishes at any time of the year (New Year’s Resolution?). And since I can’t help you get everything, here is my view on ordinary ingredients for extraordinary recipes.
How to make black-eyed peas and corn salad
Cook black-eyed peas
To make your own peas instead of using canned food:
- rinse Take 1-1/5 cups of dried black-eyed peas and select foreign objects and dispose of them.
- Soak – Cover the beans with water in a large pot containing 3-4 inch cold water. Cover and soak overnight or for several hours.
- drain Place the soaked beans, rinses, and beans in a Dutch oven or pressure cooker.
- Cook – Follow the instructions for cooking in a pressure cooker. Cooking takes about 8-12 minutes. To cook them in a stock pot or in a Dutch oven, cook the beans for 30-60 minutes. (Photos 1-3)
Make a salad
- juice Place the oranges, lemons and lime in a non-reactive bowl. Add cumin, honey, garlic, onions, oil and fresh herbs. Whisk well, then season with salt and pepper. Refrigerate until ready to use.
- Black Eyed Peas – Drain and rinse cooked or canned food and place in a large bowl. Repeat this process for the corn. Add diced red onions, cucumbers, peppers and cherry tomatoes. Dice avocados and drizzle with lemon to prevent discoloration before they are added to the salad.
- dress – Pour the dressing over the salad and stir thoroughly to cool in the dressing, cover and fridge for a few hours before chilling in the fridge. Mix it occasionally to blend the flavors. (Photo 4)
- serve – Mix again and enjoy.
Recipe Notes and Tips
- Dressing swap. Save time by using your favorite bottled vinaigrette. There is no judgment. 😉
- addition Feta cheese Adds protein and flavor.
- Add a dash Hot sauce For dressing for heat kicks. If it’s not enough, put jalapeño, habanero, or scotch bonnet pepper in the salad.
- Ham and bacon A delicious addition to turning it into a meal of the day.
- Soaking black-eyed peas makes cooking faster, but only you need it 10 more minutes to cook unsoaked beans.
Make-ahead and rest
Assemble the salad except the avocado, wear the dress and store in the fridge. The next day the taste will be even better. When ready, stir in the avocado.
Citrus dressings are fresh in the fridge for 1-2 weeks. Feel free to use any salad.
Perfect pairing with black-eyed peas and corn salad
The grilled meat is great with a bean salad. Try a lamb chop or a grilled pompano depending on your mood. Grilled salmon is great if you don’t want to light the grill.
Greater recipes for your new year
By today
This blog post was originally published in June 2017 and updated with additional tips and beautiful photos
