Cumin, Black Eyes and Corn Salad
Servings
6Serving size
about 1 cupThis recipe can be multiplied by 2, 3.
This recipe makes great leftovers. Cooking time does not include chilling time.
Ingredients
| 1/3 cup, chopped Pecans |
| 2 ear, large (7-3/4 inch to 9 inch long) Corn, sweet, white, raw (cut kernels from ears) |
| 2 15 ounce can Canned no salt added blackeye peas (drained and rinsed) |
| 2 Tbsp. chopped Shallots, raw (minced) |
| 1/2 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers (seeded and diced) |
| 3/4 tsp. Salt |
| 2 tsp., whole Ground cumin |
| 1 Tbsp. Olive oil |
| 1 Tbsp. Maple syrup |
Instructions
Add the pecans. After about 90 seconds they will begin to toast. Cook, tossing frequently, for about 2 - 3 minutes until they begin to brown.
Add the corn kernels and cook, tossing frequently, for about 5 - 8 minutes. If the corn browns too fast, reduce the heat to medium-high.
Place the cooked corn in a medium mixing bowl with the black eyed peas, shallot, red pepper, salt, pepper, cumin, olive oil and maple syrup.
Fold together well and chill for at least two hours before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The cumin in these black eyes adds just the zing to complement the sweetness of the peas and roasted corn.