Marinated Black-Eyed Pea Salad with Charred Corn

By Sprig Originals ✓ · cooked up in Sprig

A big bowl of Southern picnic-table cooking: creamy black-eyed peas, skillet-charred sweet corn, crunchy peppers and onion, all soaking in a tangy smoked-paprika vinaigrette. It only gets better as it sits, needs no reheating, and tastes best at room temperature — so it's the easiest thing in the world to carry to a potluck. Serve it as a side with barbecue or set out a bag of sturdy corn chips and let people scoop.

Ingredients

• 3 cups frozen corn kernels, thawed and patted dry
• 3 cans (15 oz each) black-eyed peas, drained and rinsed
• 1 large red bell pepper, finely diced
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• 3/4 cup fresh cilantro, chopped

• 1/2 cup olive oil (2 tablespoons reserved for the corn)
• 1/3 cup apple cider vinegar
• 2 tablespoons honey
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the corn in an even layer and cook, stirring only every 2 minutes or so, for 6 to 8 minutes, until plenty of the kernels are browned and lightly charred. Scrape onto a plate and let cool for 10 minutes.
2. While the corn cools, in a very large mixing bowl (at least 4 quarts) combine the drained black-eyed peas, red bell pepper, red onion and jalapeño.
3. In a jar or small bowl, whisk together the remaining 6 tablespoons olive oil, apple cider vinegar, honey, cumin, smoked paprika, garlic powder, kosher salt and black pepper until the honey dissolves and the dressing looks slightly thickened.
4. Add the cooled charred corn to the bowl, pour over all of the dressing, and fold gently with a rubber spatula until every bean is coated. Avoid stirring hard, which mashes the peas.
5. Cover and refrigerate at least 1 hour, or up to 2 days, stirring once if you think of it — the peas drink up the vinaigrette as they sit.
6. Take the salad out of the fridge 30 to 45 minutes before serving so it comes to room temperature, then taste and add another pinch of salt or splash of vinegar if it has gone flat.
7. Fold in the chopped cilantro just before setting it out, so it stays bright green, and serve with a slotted spoon.
8. Prep 20 min · Cook 8 min · Serves 12

Chef's tips

Nutrition (per serving, estimated)

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