I like to serve this salad with vinaigrette, as here, or lightly moistened with a dollop of homemade mayonnaise (page 282). (I seem to have some sort of primal need to combine tomatoes with mayonnaise.) The truth is, this salad really reminds me of how a plate of food looks toward the end of a summer meal when all the vegetables and flavors swim and mingle together. This salad can be served as is, in lettuce cups, or as a side dish for grilled or fried chicken. Regardless of how you serve it, all of the vegetables should be chopped approximately the same size so each bite is evenly mixed.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Prepare an ice-water bath by filling a large bowl with ice and water. Line a plate with paper towels.
Step 2
To cook the corn, bring a large pot of salted water to a rolling boil over high heat. Add the corn and cook until tender, 2 to 3 minutes. Remove with tongs to the ice water to cool, then transfer to the towel-lined plate to drain.
Step 3
To cook the black-eyed peas, add them to the pot and simmer until tender but not mushy, about 20 minutes. (Taste one and see how tender it is; the cooking time will depend on their freshness.)
Step 4
Meanwhile, cut the corn kernels from the cobs and place in a large bowl. Add the tomatoes, onion, and garlic. When the peas are tender, drain them in a colander, then shock under cold running water to stop the cooking. Once the peas are completely cool, drain very well, shaking to remove all the moisture, and add to the corn mixture, along with the basil. Set aside.
Step 5
To make the dressing, whisk together the vinegar and mustard in a bowl. Add the oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season the dressing with salt and pepper.
Step 6
To serve, drizzle over a little of the salad dressing. Toss to coat, adding more if needed. Taste and adjust for seasoning with salt and pepper. Serve immediately.
