Cooking with Bwog: Summer Salad with Blackeye Peas
Written by Bwog Staff
The Return of Cooking with Bwog – no cooking involved!
The end is of summer is imminent (Monday, officially), which happens to nearly coincide with tomorrow’s Morningside Heights Farmers Market.
So, to celebrate the season’s end, Bwog recommends a no-cooking-involved summer salad. It also keeps well in your mini-fridge, so you’ll have ample opportunity to savor the season after it’s past. The preparation is fun: Bwog recommends indulging in the the imagined bucolic nostalgia of shucking corn and the aggressive release of dicing vegetables. Or, alternatively, invite some friends over and make it a cooking party.
15 oz can blackeye peas
1/2 lb zucchini, trimmed
1/4 cup finely chopped scallions (about 4)
2 tablespoons finely chopped fresh dill
3 tablespoons red vinegar
3 tablespoons fresh lemon juice
1 tablespoon coarse-grain mustard
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons salt
1/3 cup extra-virgin olive oil
1 1/2 cups fresh corn (from about 2 ears)
1 cup tomatoes coarsely chopped
1 lb frozen shelled edamame (thawed, optional)
Cut zucchini, tomato and fennel into 1/4-inch dice. Whisk together scallions, dill, vinegar, lemon juice, mustard, pepper, cayenne, and 1 1/2 teaspoons salt in a large bowl. Add oil in a slow stream, whisking until emulsified.
Add zucchini to dressing.
Rinse and drain black-eyed peas.
Cut corn off ears using a large, sharp blade. Add corn and peas to salad and stir to combine. Refrigerate for at least one hour. Serve cold or at room temperature.
Garnish with tomato slices and fresh dill sprigs.
How to cut corn off cob: Cut enough off the tip of the cob to create a flat top. Stand the cob on its flattened top on a plate or wide bowl. Holding the stem end, cut downwards through two or three rows of kernels with a sturdy, sharp knife. Repeat until all kernels are removed.
Choice of tomatoes: Anything – pick whichever colors look best to you!