Pea And Corn Salad Recipes

CORN AND BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.

CORN & PEA SALAD

Steps:

• dice all veggies, add to drained corn and peas.
• combine together oil, sweetner, and vinegar.
• combine all ingredients in large bowl, mix completely refrigerate and serve chilled!

FIELD PEA AND CORN SALAD

Steps:

• Prepare a medium-hot charcoal fire or preheat a gas grill to high. Grill the corn, turning often, until the husks are charred in spots and the kernels undergo the color change that indicates that they are cooked, about 10 minutes. (Peel back the husks and check a few kernels to be sure.) When the corn is cool enough to handle, husk it and cut the kernels from the cob. Place them in a large mixing bowl.
• Brush the onion slices lightly with olive oil on both sides. Grill the onion on both sides until charred in spots and lightly softened, about 5 minutes. Dice neatly and place in the bowl with the corn.
• Add the remaining ingredients and toss gently. Let rest at room temperature for 1 hour, then serve.

CORN AND SNAP PEA SALAD

Steps:

• In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
• Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.

WHITE CORN AND BABY PEA SALAD

Steps:

• In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
• For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
• Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.

CORN AND PEAS

Steps:

• Put the first five ingredients in a pan.
• Add water to barely cover these veggies.
• Bring to a boil.
• Cover and cook on medium flame for 15 minutes.
• Serve warm with rotis(Indian flatbreads).
• Enjoy!

CREAMY CORN OR PEA SALAD

Steps:

• Place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (DO NOT add in the tomatoes you will add them in just before serving) toss to combine.
• Mix all the dressing ingredients together until well combined.
• Pour over the veggies; mix well to combine.
• Season with black pepper and more salt if needed.
• Cover and chill for a few hours to blend the flavors.
• Just before serving add in the chopped tomatoes.

GREEN BEAN, CORN AND PEA MARINATED SALAD

Steps:

• Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
• In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
• Remove from heat and pour over the veggies.
• Refrigerate overnight.

SHOEPEG CORN AND BABY PEA SALAD

Steps:

• In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
• In a seperage jar or bowl, mix together dressing ingredients.
• Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
• While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
• Serve cold with a slotted spoon.
• Pour dressing.