Ingredients
- 1 1/2 cups dried black-eyed peas
- 1 onion, peeled, decline in half and tied to two cloves
- 1 bay leaf
- 2 teaspoons salt plus two tablespoons salt
- 1 teaspoon freshly ground pepper
- 10 ears fresh corn, shucked
- two tablespoons salt
- 3 thin zucchini, diced
- 4 crookneck yellow squash, diced
- 8 Italian Roma tomato plants, cored and diced
- 1 bunch scallions, washed and sliced thinly in an position
- 1/4 cup sherry vinegar
- 1/2 cup plain yogurt
- 1/2 cup extra virgin essential olive oil
- 1 bunch flat leaf parsley, washed, leaves chopped coarsely
Directions
Rinse and drain black-eyed peas. Devote medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to pay for by one inch. Provide the boil, reduce to barely a simmer, cover and prepare twenty minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a bit more water if none is seen whenever you tilt the pan, and prepare, covered, another 20-half an hour until beans are creamy inside but nonetheless intact. Drain and take away onions and bay leaf. Let awesome.
Meanwhile, bring large pot water towards the boil. Add two tablespoons salt and 5 corn cobs. Prepare corn 23 minutes. Remove corn and repeat with remaining cobs. Let cobs awesome, then carefully cut corn from cob with sharp knife. Place cut corn inside a medium bowl and add diced zucchini and squash, tomato plants, and scallions. Place vinegar in a tiny bowl and whisk in yogurt together with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in essential olive oil while whisking in order to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir lightly to mix and serve.
c.1997, M.S. Milliken & S. Feniger, all legal rights reserved
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