This maybe the perfect summer item to bring to a picnic or pool party. It is so fresh and goes well with a summer beverage. I love it with chips or on top of blackened fish or chicken tacos. This recipes makes a large batch so be sure to share with friends.
Mix 2 tablespoons of water and 2 tablespoons of seasoned rice wine vinegar with a tablespoon of sugar in a small bowl and set aside to dissolve.
Rinse two cans of unseasoned black eyed peas and place in a large bowl with lid.
Take kernels off 3 ears of cooked corn. Or use a half bag of frozen sweet corn. Add to bowl with peas.
Finely chop the following and add to bowl- 1/4-1/2 a red onion. 3 jalapeños- remove seeds and ribs with gloves 2-3 small stalks of celery 1 red pepper
Mix all in bowl with liquid and cilantro Add salt to taste
I have lots of zucchini right now so I decided to roast up a big batch of veggies which included mushrooms, zucchini, red onion, a yellow and orange pepper.
Largely dice them all up then toss in a bowl with evoo and steak seasoning. Place on two parchment lined baking sheets and roast only one sheet at a time at 400 degrees for a good 15-20. Keep checking them. I like mine toasty.
Now ways to use them…
My favorite way to eat eggs now is to scramble two eggs by shaking them in a mason jar. Place in nonstick skillet with a little butter once almost complete add a spoonful of cream cheese and warm veggies. Top with avocado, everything bagel seasoning and hot sauce.
You can also use them in an omelette or a frittata.
For lunch, I love put them in a wrap.
Reheat veggies in a small skillet. Heat wrap in microwave for 10 seconds. Place wrap on plate add vegetables, crumbled goat cheese or feta and top with fresh mint.