Corn and Black-Eyed Pea Salad

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peasbigBy Chef Eric Wells, of Skye LaRae’s Culinary Services, in honor of Henry Blair


  • 6 slices bacon, coarsely chopped
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • Kernels from one large ear of corn
  • 2/3 cup cider vinegar
  • 1 tablespoon sugar
  • 2 tablespoons fresh lime juice
  • 1/3 cup extra virgin olive oil
  • Salt
  • Pepper
  • 2 Roma tomatoes, chopped
  • 1 cucumber, peeled, seeded and diced
  • 2 lbs. black-eyed peas, cooked and drained
  • ¼ cup cilantro, chopped
  • 2 scallions, finely chopped


In a large frying pan over medium heat, fry the bacon until crispy and brown. Remove the bacon and set aside on a paper towel to drain. Add the red onions, garlic and corn to the hot drippings in the frying pan and cook until the corn is tender, about 5 minutes. Stir in the vinegar and sugar and continue cooking until the liquid has reduced by about one-third. Using a large spoon, transfer the corn mixture from the pan to a large bowl.

Place the pan back on the heat and stir in the lime juice and extra virgin olive oil until heated through, about 1 minute. Season with salt and pepper to taste. Pour the warm dressing over the corn mixture, combine well. Stir in the tomatoes, cucumber, black-eyed peas, cilantro and scallions. Season with additional salt and pepper to taste. 

Yield: 6 servings

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