Field Pea And Corn Salad Recipes
SHOEPEG CORN AND BABY PEA SALAD
This colorful salad recipe came from my mother-in-law and is a family favorite. I've shared it with friends over the years. It's delicious at a potluck, packed in lunches, at barbecues and more. It keeps in the frigerator for a good week. There are other versions out there, but my dressing had less oil and I use Splenda to cut down on the sugar, but you can use regular sugar if you like. Cooking time includes 2 hours for refrigeration.
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
- In a seperage jar or bowl, mix together dressing ingredients.
- Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
- While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
- Serve cold with a slotted spoon.
- Pour dressing.
Nutrition Facts : Calories 179.6, Fat 7.5, SaturatedFat 0.6, Sodium 97.3, Carbohydrate 25.4, Fiber 4.9, Sugar 10.8, Protein 4.8
FIELD PEA AND CORN SALAD
When Southerners like Birmingham chef Frank Stitt talk about field peas, they mean small shelling beans, such as black-eyed peas. (Crowder peas and lady peas also qualify, but they're less common.) When field peas are fresh, in summer, Chef Stitt, a 1999 Workshop attendee, shows them off in this salad, tossing them with grilled corn cut from the cob, tomato, grilled red onion, and herbs. Serve the salad when you're also grilling salmon, sausages, or pork chops, or with Brian's Grilled Mahimahi with Preserved Lemon Butter (page 113). If you can't find fresh black-eyed peas, use dried ones, soaked overnight, then simmered gently until tender.
Yield serves 6 to 8
Number Of Ingredients 12
Steps:
- Prepare a medium-hot charcoal fire or preheat a gas grill to high. Grill the corn, turning often, until the husks are charred in spots and the kernels undergo the color change that indicates that they are cooked, about 10 minutes. (Peel back the husks and check a few kernels to be sure.) When the corn is cool enough to handle, husk it and cut the kernels from the cob. Place them in a large mixing bowl.
- Brush the onion slices lightly with olive oil on both sides. Grill the onion on both sides until charred in spots and lightly softened, about 5 minutes. Dice neatly and place in the bowl with the corn.
- Add the remaining ingredients and toss gently. Let rest at room temperature for 1 hour, then serve.
CORN AND BLACK-EYED PEA SALAD
Provided by Sandra Lee
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.
CORN & PEA SALAD
Make and share this corn & pea salad recipe from Food.com.
Provided by gmaterry
Categories Corn
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- dice all veggies, add to drained corn and peas.
- combine together oil, sweetner, and vinegar.
- combine all ingredients in large bowl, mix completely refrigerate and serve chilled!
Nutrition Facts : Calories 127.3, Fat 9.6, SaturatedFat 1.3, Sodium 10.5, Carbohydrate 10.1, Fiber 1.6, Sugar 2.2, Protein 1.6
CREAMY CORN OR PEA SALAD
One of my favorite salads to serve at a BBQ party, feel free to add in other veggies that you desire such as red or green bell peppers :)
Provided by Kittencalrecipezazz
Categories Corn
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (DO NOT add in the tomatoes you will add them in just before serving) toss to combine.
- Mix all the dressing ingredients together until well combined.
- Pour over the veggies; mix well to combine.
- Season with black pepper and more salt if needed.
- Cover and chill for a few hours to blend the flavors.
- Just before serving add in the chopped tomatoes.
Nutrition Facts : Calories 321, Fat 19.2, SaturatedFat 6.7, Cholesterol 24.5, Sodium 590, Carbohydrate 36.9, Fiber 3, Sugar 10.6, Protein 5.1
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