Total Preparation Time: 45 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: 2 hours
Number of Servings: More than 10
Special Features: Vegetarian
Meal Type: Entree
Appetizers
Salads & Dressings
Ingredients
4 Ears of corn, shucked
1/3 cup Extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Vegetable oil, for the grill
4 cups Fresh or frozen black-eyed peas
3 tablespoons Fresh lime juice
1 tablespoon Balsamic vinegar
2 Red bell peppers, cut into 1/4-inch dice
1/3 cup Finely chopped red onion
1/3 cup Finely chopped cilantro
2 Jalapeños, seeded and minced
1/2 pound Young arugula
Preparation
1. Light a grill. Brush the ears of corn with olive oil and season with salt and pepper. Lightly brush the grill with the vegetable oil and grill the corn over a medium-hot fire, turning frequently, until lightly charred and almost tender, about 5 minutes. Let cool slightly. Over a bowl, cut the kernels from the cobs.
2. In a saucepan of boiling salted water, cook the black-eyed peas until tender, about 12 minutes. Drain and refresh under cold water. Drain and pat dry.
3. In a large bowl, whisk the 1/3 cup of olive oil with the lime juice and balsamic vinegar. Season with salt and pepper. Add the grilled corn, black-eyed peas, red bell peppers, onion, cilantro and jalapeños and toss well. Season generously with salt and pepper. Cover and refrigerate for at least 1 hour or for up to 4 hours. Toss the black-eyed pea salad with the arugula and transfer to a platter just before serving.
Cook's Notes
Nutrition Information