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Recipe

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.

Ingredients

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

Preparation

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.

Reviews

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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!

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