BLACK EYED PEAS, CORN AND SQUASH SALAD
Provided by Global Cookbook
Number Of Ingredients 16
Steps:
- Rinse and drain black-eyed peas. Place in a medium heavy saucepan and add in onion halves (with cloves), bay leaf and sufficient water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 min. Add in 1 tsp. salt and 1/2 tsp. 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. Drain and remove onions and bay leaf. Let cold. Meanwhile, bring large pot of water to the boil. Add in 2 Tbsp. salt and 5 corn cobs. Cook corn 2 to 3 min. Remove corn and repeat with remaining cobs. Let cobs cold, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add in diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 tsp. salt and 1/2 tsp. pepper. Drizzle in extra virgin olive oil while whisking so as to create an emulsion. Pour dressing over corn and vegetables. Add in cooled black-eyed peas and minced parsley. Stir gently to combine and serve.
Nutrition Facts : ServingSize 1861 g, Calories 1576, Fat 118.54 g, TransFat 0.0 g, SaturatedFat 18.65 g, Cholesterol 16 g, Sodium 14166 g, Carbohydrate 123.87 g, Fiber 25.9 g, Sugar 44.14 g, Protein 28.68 g
BLACK-EYED PEAS, CORN AND SQUASH SALAD
Steps:
- Rinse and drain black-eyed peas. Place in a medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20 to 30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool. Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 2 to 3 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve. This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6322 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken
Nutrition Facts : Calories 5142 calories, Fat 441.284995 g, Carbohydrate 239.88434175 g, Cholesterol 3.675 mg, Fiber 50.6583013839722 g, Protein 87.321296 g, SaturatedFat 64.93848 g, ServingSize 1 1 Serving (941g), Sodium 152.2892 mg, Sugar 189.226040366028 g, TransFat 21.63906 g
CORN AND SQUASH SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Place the corn, squash and zucchini in a large bowl.
- To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely.
- Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm.
- Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro.
CORN AND BLACK-EYED PEA SALAD
This colorful side dish features corn, black-eyed peas, green peppers, and red onions, simply dressed with Pace Chunky salsa. It tastes VERY similar to some black bean and corn salsas. IT DOES FREEZE AND DEFROST just fine. There may be some extra liquid but you can just pour that right out.
Provided by Queenkungfu
Categories Corn
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- MIX the corn, peas, green pepper, red onion and cilantro in a 2-qt. bowl.
- Stir the salsa into the corn mixture until well coated.
- COVER and refrigerate the salad for 4 hours Stir the salad before serving.
Nutrition Facts : Calories 117.5, Fat 0.9, SaturatedFat 0.2, Sodium 512.9, Carbohydrate 25.1, Fiber 4.7, Sugar 2.7, Protein 5.6
COLORFUL BLACK-EYED PEA SALAD
"This is my little spin on plain, boiled black-eyed peas," writes Susan Hinton from Morrisville, North Carolina. "I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion. , In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 10g protein.
BLACK-EYED PEAS AND YELLOW SQUASH SKILLET
This recipe was modified from a cold black-eyed pea salad. I don't like cold black-eyed peas but I love the taste of this served warm. It is a little hot because of the jalapeno but those can easily be left out. On the other hand, if you want more heat, add more peppers.
Provided by Sandy in Oklahoma
Categories Peppers
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet. cook squash, peppers, and garlic, uncovered, for 8 minutes or until squash is tender, stirring occasionally.
- Add peas, green onion, cilantro, cumin and salt. Heat 4-5 minutes, stirring occasionally. Stir tomatoes into hot mixture. Serve immediately.
Nutrition Facts : Calories 149.6, Fat 4.4, SaturatedFat 0.7, Sodium 490.8, Carbohydrate 22.2, Fiber 5.8, Sugar 4, Protein 7.4
SUPER EASY AND SPICY BLACK EYED PEA AND CORN SALSA
I came up with this topping/side dish while trying to figure out how I could get the only two vegetables my husband eats into one dish. It's great over pan-fried fish, a healthy alternative to queso on enchiladas, and wonderful with brown rice. It's spicy and simple. Like our love!
Provided by Jessica
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.
Nutrition Facts : Calories 203 calories, Carbohydrate 43 g, Fat 1.8 g, Fiber 6.4 g, Protein 8.3 g, SaturatedFat 0.4 g, Sodium 894.5 mg, Sugar 9.6 g
BLACK EYED SUSAN SALAD
Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
Provided by Shults3
Categories Salad Beans Bean and Corn Salad Recipes
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 319.9 mg, Sugar 3.5 g
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