Summer-time Summer black eyed peas generally are well known within the Southern US. In the summer-time, you can get pints of black eyed peas in the supermarket fruit and vegetable aisle. Throughout the remainder of the twelve months, black eyed peas is available dried out, tin canned or quick-frozen. These healthy peas may be used in nearly about everything: stew, chopped salads, vegetarian fritters or or as a dip.
In the summer time, I love them fresh from the ground that morning in a light salad and in the winter season, I love to make the favorite dish, "Hoppin' John", employing dried black eyed peas.
This particular summer salad black eyed peas meal makes nearly 6 helpings.
Black Eyed Peas Salad Ingredients:
Around 2 lbs of fresh new black eyed peas (or, 2 12-15 ounce jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left in water in a boiling pot overnight)
A couple of bell peppers (I favor 1 yellow and just one red mixing up color, however any 2 bell peppers are going to do)
2 scallions finely chopped
A single cup of corn kernels, drained or fresh from two stalks of corn)
2 little garlic cloves finely peeled and chopped
1/2 cup extra virgin olive oil
3 tbsps . of wine vinegar
Several tablespoons of fresh natural herbs (parsley, chives, oregano, chervil, thyme, etc. What you may have available)
1/2 tsp salt
1/2 tsp of pepper
Chop up the red and green 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 when pierced: place just about 1 inch of water within a pot big enough to fit your peeled corn stalks. After the corn is cleaned and de-silked, put the corn ears straight in the pot of shallow boiling water. Bring to a boil after which reduce temperature to med. and cover pot with a pot lid. The corn will quickly cook in about three minutes. Employ a knife to help remove your kernels from your cob.
In a big bowl, combine the cooking oil, vinegar, natural herbs, and 1/2 tsp each of pepper and salt. Once they are combined, stir in the black eyed peas, green scallion, bell peppers, corn kernels, and lastly garlic. Blend until the vinigrette at the bottom of the bowl has covered the pea and veggie mixture. Dish up and allow individuals to add more pepper and salt to taste.
In the summer time, I love them fresh from the ground that morning in a light salad and in the winter season, I love to make the favorite dish, "Hoppin' John", employing dried black eyed peas.
This particular summer salad black eyed peas meal makes nearly 6 helpings.
Black Eyed Peas Salad Ingredients:
Around 2 lbs of fresh new black eyed peas (or, 2 12-15 ounce jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left in water in a boiling pot overnight)
A couple of bell peppers (I favor 1 yellow and just one red mixing up color, however any 2 bell peppers are going to do)
2 scallions finely chopped
A single cup of corn kernels, drained or fresh from two stalks of corn)
2 little garlic cloves finely peeled and chopped
1/2 cup extra virgin olive oil
3 tbsps . of wine vinegar
Several tablespoons of fresh natural herbs (parsley, chives, oregano, chervil, thyme, etc. What you may have available)
1/2 tsp salt
1/2 tsp of pepper
Chop up the red and green 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 when pierced: place just about 1 inch of water within a pot big enough to fit your peeled corn stalks. After the corn is cleaned and de-silked, put the corn ears straight in the pot of shallow boiling water. Bring to a boil after which reduce temperature to med. and cover pot with a pot lid. The corn will quickly cook in about three minutes. Employ a knife to help remove your kernels from your cob.
In a big bowl, combine the cooking oil, vinegar, natural herbs, and 1/2 tsp each of pepper and salt. Once they are combined, stir in the black eyed peas, green scallion, bell peppers, corn kernels, and lastly garlic. Blend until the vinigrette at the bottom of the bowl has covered the pea and veggie mixture. Dish up and allow individuals to add more pepper and salt to taste.
About the Author:
Learn a lot more about brunswick stew recipes as well as other Southern recipes like fried okra recipe for your family dinners.
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