Inspired from a couple of recipes from Deborah Madison's cookbook "Vegetarian Cooking for Everyone", this highlights what is fresh, delicious and available in our summer farmer's market. As I discovered after doing some digging, cream peas (also known as lady peas) are a relative of the black-eyed pea (and hence quite bean like), but more delicate in their flavor, lending themselves well to salads where their freshness can be appreciated. With some good garlic-rubbed bread toasted on the grill, this salad is hearty enough to make a meal.
Category: Salad
Cuisine: Southern
1 1/2 cups cream peas
1 1/2 cups corn kernels; from 2-3 ears of corn, cooked
1/2 cup pearl barley peeled wheat berries will also work well
1/2 red bell pepper diced
1 Anaheim pepper diced
1 jalapeno diced
1 tomato chopped
2 shallots finely chopped
3 tbsp chives finely chopped
3 tbsp parsley finely chopped
1/4 tsp red pepper flakes
4 oz feta cheese crumbled
1/2 tsp coriander seed freshly ground in a mortar and pestle
2 lemons juiced and zested
1 tbsp seasoned rice wine vinegar
5 tbsp extra virgin olive oil
black pepper; freshly ground
[I posted this recipe.]
Nlp9
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