Field Pea and Corn Salad

Name: Field Pea and Corn Salad
Yield: serves 6 to 8
Ingredients: 2 ears fresh corn, unhusked; 2 slices red onion, about 1/2 inch thick; 2 tablespoons extra-virgin olive oil, plus more for brushing onion; 1 cup cooked black-eyed peas; 1/2 cup diced red tomato; 1/2 cup diced green (unripe) tomato; 1 small shallot, finely minced; 2 tablespoons torn fresh basil leaves; 2 tablespoons roughly chopped flat-leaf parsley; 1 teaspoon red wine vinegar; 1 teaspoon sherry vinegar; Kosher salt and freshly ground black pepper, to taste

December 22, 2011

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.

Recipe notes

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