I hope everyone is having a great summer! I taught this recipe at a class last week and wanted to share it with everyone – it’s a great dish to make on the weekend, or bring to a bbq!
Avocado is a good alternative for goat cheese for those avoiding dairy or looking for a vegan option. Avocado contains healthy fats and has creamy mouth-feel that compliments beans and corn. May also add other veggies like steamed green beans or roasted okra for additional nutrients and flavor.
Serves 4-6
2 cups cooked black eyed peas
4 ears fresh corn, cooked on BBQ grill, kernels cut off cob (about 4 cups)
1 shallot minced
1 cup cherry tomatoes, cut in half
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh basil
Sea salt & pepper to taste
Smoky Vinaigrette (recipe follows)
2-3 tablespoons goat cheese, crumbled
1. Combine cooked black eyed peas (drained and cooled) in large bowl with corn, shallot, cherry tomatoes, cilantro and basil. Sprinkle with salt and pepper.
2. Toss with Smoky Vinaigrette and top with goat cheese.
Smoky Vinaigrette
3 tablespoons rice vinegar
1/2 teaspoon smoked paprika
1 teaspoon brown sugar
Dash Sriracha sauce
1/3-1/2 cup olive oil
Sea salt & pepper to taste
1. Whisk first 4 ingredients together; drizzle olive oil while continuing to whisk until combined.
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