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.
Through the summer season, I quite like them fresh from the farmer's market in a refreshing salad and through the winter months, I enjoy make the well-liked dish, "Hoppin' John", boiling up dried black eyed peas.
This particular summer salad black eyed peas meal makes about six to eight helpings.
Salad Ingredients:
Approximately 2 lbs of clean black eyed peas (or, 2 12-15 ounce jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left to sit in water on the stove or counter in a big pot or bowl overnight)
A couple of bell peppers (I favor 1 orange and another red mixing up color, however any 2 bell peppers )
2 green onions (scallions) finely chopped
Just one cup of white corn kernels, drained or fresh from two pieces of corn)
2 little garlic cloves finely chopped
1/2 cup cooking oil
3 tbsps of red vinegar
A few tablespoons of fresh natural herbs (parsley, chives, oregano, chervil, thyme, etc. Whatever you decide and have available)
1/2 tsp of salt
1/2 tsp pepper
Slice the peppers into medium, bite sized pieces and take away all of the seeds. Set aside.
Should you use fresh yellow corn, here is a quick way to get the kernels soft: place just about 1 inch of water inside a pot big enough to fit your corn stalks. When the corn is cleaned and de-silked, put the corn ears vertical in the pot of shallow boiling water. Bring to a boil after which reduce high temperature to med. and cover the pot with a pot lid. The corn will quickly cook in about three minutes. Make use of a knife to help remove your kernels from your cob.
In a substantial bowl, combine the cooking oil, vinegar, natural herbs, and 1/2 tsp . 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 veg mixture. Dish up and allow individuals to add more pepper and salt to preference.
Through the summer season, I quite like them fresh from the farmer's market in a refreshing salad and through the winter months, I enjoy make the well-liked dish, "Hoppin' John", boiling up dried black eyed peas.
This particular summer salad black eyed peas meal makes about six to eight helpings.
Salad Ingredients:
Approximately 2 lbs of clean black eyed peas (or, 2 12-15 ounce jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left to sit in water on the stove or counter in a big pot or bowl overnight)
A couple of bell peppers (I favor 1 orange and another red mixing up color, however any 2 bell peppers )
2 green onions (scallions) finely chopped
Just one cup of white corn kernels, drained or fresh from two pieces of corn)
2 little garlic cloves finely chopped
1/2 cup cooking oil
3 tbsps of red vinegar
A few tablespoons of fresh natural herbs (parsley, chives, oregano, chervil, thyme, etc. Whatever you decide and have available)
1/2 tsp of salt
1/2 tsp pepper
Slice the peppers into medium, bite sized pieces and take away all of the seeds. Set aside.
Should you use fresh yellow corn, here is a quick way to get the kernels soft: place just about 1 inch of water inside a pot big enough to fit your corn stalks. When the corn is cleaned and de-silked, put the corn ears vertical in the pot of shallow boiling water. Bring to a boil after which reduce high temperature to med. and cover the pot with a pot lid. The corn will quickly cook in about three minutes. Make use of a knife to help remove your kernels from your cob.
In a substantial bowl, combine the cooking oil, vinegar, natural herbs, and 1/2 tsp . 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 veg mixture. Dish up and allow individuals to add more pepper and salt to preference.
About the Author:
Want to find out more about homemade buttermilk biscuits, then visit Kathy Smith's site on how to choose the best corn fritter recipe for your side dish needs.