Summer month Summer black eyed peas have long been well known in parts of the Southern states. In the warm weather, you can get pints of these in the supermarket fruit and vegetable aisle. Throughout the remainder of the 12 months, black eyed peas are found dried up, tin canned or quick-frozen. These yummy and nutrious peas work well in nearly about nearly anything: stews, preparing salads, vegetarian fritters or or as a dip.
Over the summertime, I quite like them fresh from the farmer's market in a cool salad and through the Fall season, I enjoy make the favorite dish, "Hoppin' John", boiling up dried black eyed peas.
The following summer salad black eyed peas dish makes nearly 6 helpings.
Salad Ingredients:
Approximately 2 lbs of clean black eyed peas (or, 2 Fifteen oz. jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left in water on the stove or counter in a big pot or bowl overnight)
A couple of bell peppers (I favor 1 yellow and another red adding more color, however any 2 bell peppers are going to do)
2 green onions (scallions) finely chopped
A single cup of white corn kernels, drained or fresh from two pieces of corn)
2 little garlic cloves finely chopped
1/2 cup organic olive oil
3 tbsps of wine vinegar
Two or more tablespoons of fresh herbs from the garden (parsley, chives, oregano, chervil, thyme, etc. Whatever you decide and have available)
1/2 tsp . salt
1/2 tsp . pepper
Slice the peppers into little, bite sized pieces and take away all of the seeds. Set aside.
If you use fresh yellow corn, here is a rapid way to get the kernels soft when pierced: place around 1 inch of water inside a pot tall enough to fit your corn stalks. When the corn is cleaned and de-silked, lean the corn ears erect in the pot of shallow boiling water. Bring to a boil then reduce the heat to med. and cover the pot with a pot lid. The corn will quickly cook in about a few minutes. Utilize a knife in order to remove your kernels from your cob.
In a big bowl, stir the olive oil, vinegar, natural herbs, and 1/2 tsp of each of pepper and salt. Once they are very well combined, stir in the black eyed peas, green onion, bell peppers, kernels, and finally garlic. Mix until the vinigrette at the bottom of the bowl coats the pea and veggie mixture. Dish up and allow visitors to add more pepper and salt to personal taste.
Over the summertime, I quite like them fresh from the farmer's market in a cool salad and through the Fall season, I enjoy make the favorite dish, "Hoppin' John", boiling up dried black eyed peas.
The following summer salad black eyed peas dish makes nearly 6 helpings.
Salad Ingredients:
Approximately 2 lbs of clean black eyed peas (or, 2 Fifteen oz. jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left in water on the stove or counter in a big pot or bowl overnight)
A couple of bell peppers (I favor 1 yellow and another red adding more color, however any 2 bell peppers are going to do)
2 green onions (scallions) finely chopped
A single cup of white corn kernels, drained or fresh from two pieces of corn)
2 little garlic cloves finely chopped
1/2 cup organic olive oil
3 tbsps of wine vinegar
Two or more tablespoons of fresh herbs from the garden (parsley, chives, oregano, chervil, thyme, etc. Whatever you decide and have available)
1/2 tsp . salt
1/2 tsp . pepper
Slice the peppers into little, bite sized pieces and take away all of the seeds. Set aside.
If you use fresh yellow corn, here is a rapid way to get the kernels soft when pierced: place around 1 inch of water inside a pot tall enough to fit your corn stalks. When the corn is cleaned and de-silked, lean the corn ears erect in the pot of shallow boiling water. Bring to a boil then reduce the heat to med. and cover the pot with a pot lid. The corn will quickly cook in about a few minutes. Utilize a knife in order to remove your kernels from your cob.
In a big bowl, stir the olive oil, vinegar, natural herbs, and 1/2 tsp of each of pepper and salt. Once they are very well combined, stir in the black eyed peas, green onion, bell peppers, kernels, and finally garlic. Mix until the vinigrette at the bottom of the bowl coats the pea and veggie mixture. Dish up and allow visitors to add more pepper and salt to personal taste.
About the Author:
Learn how to make delicious homemade buttermilk biscuits and addictive corn fritter recipe for your family meals.