Tuesday, July 10, 2007

southwestern salad

roasted corn & blackeyed pea salad

i love to make this salad during the summer, as it goes really nice with grilled items, like chicken or fish, and a fruity white wine, like sauvignon blanc. the original recipe in cooking light actually calls this a "salsa," but i think it's great as a side dish in its own right. i've found that it's actually better to make it a day in advance and let the flavors develop overnight (like flavors tend to do when they're in the fridge all night with the lights off). here's the recipe, as bastardized by moi:

5 ears roasted corn (you could use less, but corn was on sale 5 ears for $2, so i had five in the fridge!)
2 cans blackeyed peas, drained and rinsed
1/2 red onion, minced (i only had yellow on hand; it turned out fine)
1/2 c. chopped cilantro
2-3 jalapeno peppers, de-seeded and minced (don't forget your gloves when chopping up these babies!)
3-4 tbsp olive oil
3-4 tbsp apple cider vinegar
salt & pepper, to taste



Doodles said...

Oh my lil bird this sounds tasty and an ideal salad for RV'ers


Chris said...

What a great summer salad. I am going to bookmark this one!

mooncrazy said...

I've never eaten black-eyed peas. What make the flavor different?

maltese parakeet said...

they taste kind of like a cross between a field pea and a bean. it's hard to describe.