Summer Pea Salad

It’s time to head back to the kitchen and do some cooking with the fabulous produce and meats found at Carter & sons Produce & Butcher Shop!

From Sara: I stopped by Carter & Sons yesterday for some kitchen inspiration–so much deliciousness to choose from! I knew it was going to be a hectic night, so I went for something simple and came up with Summer Pea Salsa, a perfect vehicle for the tomatoes, onions, acre peas and black eye peas you can get at Carter’s right now. Don’t worry…I fully plan on getting into those cheeses from Sweetgrass Dairy soon!

I noodled around with a cowboy caviar recipe I had, making substitutions for canned ingredients using what I found at Carters. I was grilling chicken, so I decided to grill the corn instead of boiling it and loved the flavor it added! Serve it with chips–tortilla or Fritos work. Or, put a whole heap on a bed of greens and make it a salad…

Summer Pea Salsa

• 1/4 c red wine vinegar
• 1/4 c olive oil (Georgia Olive Farms is delish!)
• 1/2 tsp cumin
• 1/2 tsp minced garlic
• salt & pepper to taste
• 1/2 c black-eye peas, cooked, drained & cooled
• 1/2 c acre peas, cooked, drained & cooled
• 1 c chopped fresh tomatoes
• 1/2 c chopped Vidalia onion
• 2 ears roasted corn, cut from ears
• 2 ripe avocados, chopped small
• 1 jalepeno, seeded, de-veined and minced

Combine red wine viegar, olive oil, cumin, garlic, salt and pepper and whisk. Set aside while you are prepping the rest of the salsa.

Combine rest of ingredients and mix. Whisk the dressing again to ensure it’s properly mixed and then add to bean salsa mix and toss. Refrigerate for at least at hour…if you can wait that tlong!

Serves 12…ummm…riiiiight! (My family of four finished it off)

Nutrition Information: Calories per Serving: 154, Total Fat: 9.9 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 184 mg, Carbs: 14 g, Fiber: 4 g, Sugar: 2 g, Protein: 3.5 g Nutritional information is approximate as recipe is home kitchen based.