| Black-Eyed Peas, Corn And Squash Salad
1 1/2 cups of dried black-eyed peas
1 Yellow onion; peeled, cut up
2 Whole cloves
1 Bay leaf
2 teaspoons of salt + 2 tablespoons of salt
1 teaspoon of freshly-ground black pepper
10 Ears Fresh corn; shucked
3 Thin Zucchini; diced
4 Crookneck yellow squash;
8 Italian Roma tomatoes
1 bunch Scallions; washed, sliced at an angle
1/4 cup of sherry vinegar
1/2 cup of plain yogurt
1/2 cup of extra-virgin olive oil
1 bunch of flat-leaf parsley leaves
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. Serving size 1Recipe 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 - jpmd44a@prodigy.com 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l. |
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