Summer or Winter Black-eyed Peas

Author: Kathy Smith

Summer month Summer black eyed peas generally are well known in parts of the Southern states. All through the summer season, you may see pints of these in the grocery store vegetable and fruit aisle. For the balance of the 12 months, black eyed peas are found dried out, tin canned or in the freezer aisle. These tasty peas may be used in nearly about nearly anything: stew, hearty salads, vegetarian fritters or or as a type of hummus.


In the summer time, I like them fresh from the market in a refreshing salad and in the winter months, I enjoy make the favorite dish, "Hoppin' John", utilizing dried black eyed peas.

This particular summer salad black eyed peas dish makes nearly half a dozen helpings.

Salad Ingredients:

Approximately 2 lbs of clean black eyed peas (or, 2 12-15 oz. jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left in water in a boiling pot overnight)

Two bell peppers (I like 1 orange and just one red mixing up color, however any 2 bell peppers )

2 green onions (scallions) finely chopped

One cup of white or yellow corn kernels, drained or fresh from two stalks of corn)

2 little garlic cloves finely diced

1/2 cup non-flavored cooking oil

3 tbsps of red vinegar

Two or more tablespoons of fresh organic herbs (parsley, chives, oregano, chervil, thyme, etc. Whatever you decide and have readily available)

1/2 tsp salt

1/2 teaspoon of pepper

Slice the peppers into little, bite sized pieces and take off all of the seeds. Set aside.

Should you use fresh white or yellow corn, here is a rapid way to get the kernels soft when pierced: place just about 1 inch of water pot big enough to fit your corn stalks. When the corn is cleaned and de-silked, stand the corn ears erect in the pot of shallow boiling water. Bring to a boil after which reduce temperature to med. and cover the pot with a pot lid. The corn will quickly cook in about three minutes. Utilize a knife to help shave your kernels from your cob.

In a substantial bowl, stir the cooking oil, vinegar, natural herbs, and 1/2 tsp each of pepper and salt. Once they are very well combined, pour in the black eyed peas, green scallions, bell peppers, corn kernels, and finally garlic. Mix until the vinigrette at the bottom of the bowl coats the pea and veggie mixture. Dish out and allow individuals to add additional pepper and salt to flavor.
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About the Author
Southern vegetables like the black eyed peas recipe are yummy and Kathy Smith has tons more for you to try.