Black-Eyed Pea Salad with Corn, Tomato & Basil

June 17, 2008

(adapted from Bon Appetit, Y’All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis.)

Serves 6

3 ears of fresh corn
2 c. black-eyed peas, frozen
2 tomatoes
1 Vidalia onion
1/2 stalk celery
1 clove garlic
1 bunch basil
2 Tbls. apple cider vinegar
1 tsp. Dijon mustard
1/4 c. canola oil
Coarse salt and freshly ground pepper

Shuck corn and cook in a large pot of salted boiling water until tender, 2 to 3 minutes. Remove corn from water with tongs and let cool under cold water. Do not dump the pot. Add black-eyed peas to same pot of water used for corn. Turn down the heat and simmer for about 20 minutes, until peas are tender but not mushy.

Cut corn from cob and place in large bowl. Core, seed and chop tomatoes, add to bowl. Chop onion and garlic, add to bowl.

When peas are tender, drain and place under cold running water to cool. Add 2 cups to corn mixture.

To make dressing, whisk together vinegar and mustard. Slowly whisk in oil until creamy and emulsified. Season with salt and pepper.

To serve, mix with dressing and very thin slices of basil. Serve immediately.

Make Ahead: The corn, black-eyed peas, and dressing for this salad can be made one day ahead and stored separately in the refrigerator. Once combined, serve chilled or at room temperature.

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