CSA and Summer Produce!

July 14th, 2014 by Live Well Omaha Kids

Written by Cindy Brison, MS, RD, LMNT, UNL Extension

As of today the summer season is well underway. This also means that a huge variety of fruits and veggies are in season and ready to be made into delicious salads, dishes, and sides.  I picked up our community supported agriculture (CSA) bag this week from Wenninghoff’s Farm.  It was full of beautiful varieties of lettuce, tomatoes and cucumbers.  With so much lettuce, I brought a salad to share with my co-workers, with all of the fixings.  In our office, many of us bring treats for our birthday.  A lettuce salad was not chocolate or ice cream—but just as yummy.  It was enjoyed by all!

With summer gatherings, it is always exciting for me to try new recipes and share.  I have included one of my favorite recipes for Black Eyed Pea and Corn Salad.  Give it a try, and see if it is your new favorite too!

 Black Eyed Pea and Corn Salad

Recipe from Cooking Matters    Serving Size: 10, 3/4 cup per serving

Ingredients:2014-06-25 14.26.12

  • 1 medium bell pepper
  • 1 small red onion
  • 2 (15½ ounce) cans black-eyed peas
  • 1 (15¼ ounce) can corn kernels, no salt added
  • 3 Tablespoons canola oil
  • 2 Tablespoons vinegar
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup fresh cilantro leaves or 2 Tablespoons dried cilantro

nutrition information for black eyed peasInstructions

1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.

2. If using, rinse and chop cilantro leaves.

3. In a colander, drain and rinse black-eyed peas and corn.

4. In a large bowl, add pepper, onion, peas, corn, oil, vinegar, cumin, salt, black pepper and cilantro.  Mix well.


Chef’s Notes

– Dried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add 3 cups cooked peas to salad. Use leftovers in other recipes later in the week.
– C
hill the salad and serve it over cooked spinach or kale.
Use any type of vinegar you have. Try balsamic, cider, or red or white wine vinegar.
– Optional, u
se black beans in place of black-eyed peas.
When corn is in season, use fresh corn in place of canned. 

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