Corn Pea Salad Recipes

Steps:

• In a large skillet, cook the bacon over medium heat until crisp. Drain on paper towels; set aside. Dispose of all but 1 tablespoon bacon fat from the skillet. Cook the onion and celery until the onions are translucent but not browned, about 3 minutes. Stir in the garlic and cook for about 1 minute. Add the fresh peas and enough cool water to cover. Simmer the bean mixture, uncovered, over medium-low heat until the peas are tender, up to 45 minutes. Thoroughly drain off the liquid and pour the pea mixture into a large bowl.
• Place the peas in a large bowl along with the cooked onion, celery, and garlic; stir until combined. If you are using canned peas, don't cook them; just rinse and drain. Stir in the red and green bell peppers, and fresh corn.
• In a bowl, whisk together the vinegars, olive oil, salt, and pepper until emulsified. Pour into the pea mixture and toss to combine well. Crumble the bacon into bite-size pieces and stir it into the salad with the chopped chives and parsley.
• Cover and refrigerate for at least 4 hours so the flavors can blend. Serve cold or at room temperature.
• do it early
• This salad keeps well. It can be made at least 24 hours in advance and holds up to 3 days, making it a slam-dunk dish for a summer party or potluck.
• tip
• A word about peas: When Southerners talk peas, also known as southern peas or cowpeas, they often are talking about what people in other parts of the country call beans. Most have a small but pronounced eye that marks where the pea was attached to the pod. (Eyeless cream peas are among the exceptions.) For obvious reasons, Southerners also fondly refer to the peas as "shellies," and as a result of the hours I spent as a child shelling them, I can attest to the sad fact that they take a lot longer to liberate from their shells than they do to eat.

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!

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.

Steps:

• Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
• In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
• Remove from heat and pour over the veggies.
• Refrigerate overnight.