Black Eyed Peas Corn And Squash Salad Food

CORN AND SQUASH SALAD

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Place the corn, squash and zucchini in a large bowl.
• To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely.
• Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm.
• Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro.

BLACK-EYED PEAS, CORN AND SQUASH SALAD

Steps:

• Rinse and drain black-eyed peas. Place in a 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 to 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 2 to 3 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. This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6322 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

BLACK-EYED PEAS AND YELLOW SQUASH SKILLET

Steps:

• Heat oil in large skillet. cook squash, peppers, and garlic, uncovered, for 8 minutes or until squash is tender, stirring occasionally.
• Add peas, green onion, cilantro, cumin and salt. Heat 4-5 minutes, stirring occasionally. Stir tomatoes into hot mixture. Serve immediately.

CORN AND BLACK-EYED PEA SALAD

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.

THE BLACK-EYED PEA'S BAKED SQUASH

Steps:

• Cut the tops off the squash.
• Cut in 3- 4 pieces.
• Boil in water til tender (just a few minutes).
• Drain and mash.
• Add remaining ingredients.
• Place in casserole dish.
• Cover with light layer of breadcrumbs.
• Bake at 350 til lightly browned (about 10- 15 minutes).