Black-eyed Pea Salad

Name: Black-eyed Pea Salad
Yield: serves 4 to 6
Ingredients: 3 ears fresh sweet corn, shucked and silks removed; 2 cups freshly shelled black-eyed peas (about 1 3/4 pounds unshelled) or frozen black-eyed peas, thawed; 2 tomatoes, cored, seeded, and chopped; 1 onion, preferably Vidalia, finely chopped; 1/2 stalk celery, very finely chopped; 1 clove garlic, very finely chopped; 1 small bunch basil, stemmed and leaves very thinly sliced into chiffonade (see page 197); 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 1/4 cup canola oil; Coarse salt and freshly ground black pepper

December 9, 2011

I like to serve this salad with vinaigrette, as here, or lightly moistened with a dollop of homemade mayonnaise (page 282). (I seem to have some sort of primal need to combine tomatoes with mayonnaise.) The truth is, this salad really reminds me of how a plate of food looks toward the end of a summer meal when all the vegetables and flavors swim and mingle together. This salad can be served as is, in lettuce cups, or as a side dish for grilled or fried chicken. Regardless of how you serve it, all of the vegetables should be chopped approximately the same size so each bite is evenly mixed.

Recipe notes

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