GLUTEN-FREE BLACKEYED PEA, TOMATO AND CORN SALAD
This quick-to-make salad using canned corn and black-eyed peas is full of pizzazz.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 14
Steps:
- In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic. Add peas, corn, tomatoes and onion; toss gently to combine.
- Divide among 6 serving plates; top with cilantro and cheese.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 6 g, TransFat 0 g
BLACK-EYED PEA TOMATO SALAD
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. -Patricia Ness, La Mesa, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.
Nutrition Facts : Calories 242 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 602mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic exchanges
TOMATO BACON CORN SALAD
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a wok or large skillet set over medium-high heat, add the bacon and cook, stirring, until it is very crisp, and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside. Pour the bacon fat out from the skillet until about 2 tablespoons remain. Return the pan to medium-high heat, add the shallots to the bacon fat, and cook, stirring, until soft, about 3 minutes. Add the corn and continue cooking, stirring occasionally, until the corn begins to brown, about 6 minutes. Stir in the tomatoes and chiles. Add the crispy bacon and fish sauce and remove from the heat. Then add the cilantro, lime juice and avocado. Gently toss to combine. Taste and season with salt and pepper. Serve warm, chilled or at room temperature.
BLACK-EYED PEAS, CORN AND SQUASH SALAD
Steps:
- Rinse and drain black-eyed peas. Place in 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 20-30 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 23 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.
CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
- Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
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
BARBECUED RIBS WITH CORN AND BLACK-EYED-PEA SALAD
Categories Bean Vegetable Quick & Easy High Fiber Pork Rib Corn Summer Grill/Barbecue Jalapeño Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad.
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- To cook the Black Eyed Peas: Place the black-eyed peas in a medium size saucepan, cover it water, and bring it to a boil. Let them boil for 2-3 minutes. Remove pot from the heat and let it cool for an hour. Drain water and replace it with fresh cooking water. Place it back on the stove, bring it to a boil, and let it simmer for 25-35 minutes. Drain and set aside.
- To make the dressing: Whisk lime zest & juice, garlic, olive oil, salt and pepper in a mixing bowl.
- To assemble: Place frisee in a salad bowl. Add in the cooked black- eyed peas, peaches, red onion slices, pecans, basil leaves, and jalapeno. Give it a gentle stir. Drizzle it with the dressing, transfer to a large salad plate, and serve.
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