Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Corn, Zucchini, and Black-Eyed Pea Salad

Servings: 4 to 6

This combination of corn, beans, and squash is inspired by the “three sisters:” key crops of indigenous Americans that were grown together. It uses peak summer zucchini instead of winter squash. Lima or canary beans can substitute for the black-eyed peas.


For the beans

  • 8 oz. dried black-eyed peas (about 1 cup), sorted and rinsed
  • 1 small onion (about 4 oz.), peeled and halved
  • 2 medium cloves garlic, peeled and smashed
  • 1 small sprig fresh marjoram or oregano
  • Kosher salt

For the dressing

  • 2 Tbs. white-wine vinegar
  • 1 Tbs. Dijon mustard
  • 1-1/2 tsp. pure maple syrup or honey
  • 1/4 cup olive oil
  • 1 Tbs. minced jalapeño
  • Kosher salt and freshly ground black pepper

For the salad

  • 3 ears corn, kernels removed from the cobs (about 2-1/4 cups)
  • 3 medium scallions, white and green parts separated and thinly sliced (about 3/4 cup greens and 1/4 cup whites)
  • 2 to 3 slender zucchini (about 1 lb.), cut crosswise into 1/4-inch-thick slices and slices halved
  • 1/2 cup torn fresh basil leaves
  • 1/4 cup fresh marjoram or oregano leaves
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 270
  • Carbohydrates (g): 38
  • Fiber (g): 10
  • Sugar (g): 8
  • Protein (g): 11


Make the beans

  • Put the black-eyed peas in a medium pot, and cover with cold water by 2 inches. Cover the pot, and soak the beans for 6 hours or overnight in the refrigerator. Uncover and add the onion, garlic, and marjoram. Bring to a boil over medium-high heat, skim off any foam, and then reduce the heat. Simmer, stirring occasionally, until the beans are tender and creamy but still retain their shape, about 1 hour. Remove from the heat, and discard the onion, garlic, and marjoram. Season liberally with salt. Let the beans cool to room temperature in their liquid.

Make the dressing

  • In a medium bowl, whisk the vinegar, mustard, and maple syrup. While whisking, add the oil in a slow, steady stream. Stir in the jalapeño, 1/4 tsp. salt, and a pinch of pepper.

Make the salad

  • Heat a medium skillet over high heat, and add the corn. Cook for 2 minutes (the corn may pop). Add the scallion whites, stir, and cook 1 minute more. Transfer the corn mixture to a large bowl. Drain the beans, and add to the bowl with the corn. Add the zucchini and dressing, and stir to combine. Stir in three-fourths of the basil and marjoram, 1/2 tsp. salt, and a few grinds of pepper. When ready to serve, top with the scallion greens and the remaining basil and marjoram.


Rate or Review

Reviews (2 reviews)

  • twood | 05/28/2020

    I liked the combination of peas, corn and zucchini with the fresh basil, but the salad dressing was a bit bland. It was overwhelmed by the other ingredients. If I make this again, I’d increase the mustard and vinegar to give it more punch.

  • Kristine | 05/16/2020

    Oh yum. I always groan when someone posts a review where they totally changed the recipe, but I can't resist. This dressing is delicious and the combination appealed to the whole family. Due to shortages, I substituted dried christmas limas (one of the few beans I can grow) and grilled the zucchini to be more acceptable to the young ones. I will continue to make this as a new family favorite!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial