Prairie Salad
Servings
2Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and makes great leftovers. It’s actually better the second day.
Ingredients
| 4 tsp. Canola oil (divided) |
| 16 ounces Yellow squash (cut into 3/4 inch chunks) |
| 1 large ear Corn, sweet, yellow, raw (cut kernels from cob) |
| 1 Tbsp. Rosemary, fresh (minced) |
| 1 15 ounce can Canned no salt added blackeye peas (drained and rinsed) |
| 2 Tbsp Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Apple cider vinegar |
| 2 tsp.. Maple syrup |
Instructions
When the pan is hot, add the squash and cook, stirring frequently, for two minutes.
Add the corn and the rosemary, stir, and cook 3-5 minutes, tossing frequently.
As the bottom of the pan begins to caramelize and turn brown, add the water to deglaze the pan, scraping up the browned bits from the bottom. (This should create a light brown sauce in the pan.)
Cook for another 3 minutes, tossing frequently, then remove from heat and pour into a large mixing bowl.
Add the beans, 1 teaspoon canola oil, salt, pepper, vinegar, and maple syrup to the mixing bowl and fold together gently.
Chill 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
This recipe was inspired by a salad I had at the National Museum of the American Indian. You can substitute zucchini for the squash to make it a little more colorful. The original recipe I thought was a little bland, so I added the rosemary and maple syrup to make it a little more aromatic. This is especially good with plenty of fresh ground black pepper.