Black-eyed peas, corn and squash salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried black-eyed peas |
| 1 | Yellow onion; peeled, halved, | |
| ; and stuck with | ||
| 2 | Whole cloves | |
| 1 | Bay leaf | |
| 2 | teaspoons | Salt; plus |
| 2 | tablespoons | Salt |
| 1 | teaspoon | Freshly-ground black pepper |
| 10 | Fresh corn; shucked | |
| 3 | Zucchini; diced | |
| 4 | Crookneck yellow squash; diced | |
| 8 | Italian roma tomatoes; cored, diced | |
| 1 | bunch | Scallions; washed, sliced thin |
| ; at an angle | ||
| ¼ | cup | Sherry vinegar |
| ½ | cup | Plain yogurt |
| ½ | cup | Extra-virgin olive oil |
| 1 | bunch | Flat-leaf parsley leaves; coarsely chopped |
Directions
Recipe by: Susan Feniger and Mary Sue Milliken Rinse and drain black-eyed peas. Place in a medium heavy saucepan and a
Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt
This recipe yields ?? servings. Recipe 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 - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.
01-28-1997
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