A salad hearty enough to be a light meal
When we fire up the out door grill to make delicious things like souvlaki, grilled steak or cedar planked salmon we like to take the opportunity to grill even more, and vegetables are an obvious choice. Sometimes we like to simply serve grilled vegetables, and other times we use them to make something special, like this delicious grilled zucchini salad with corn and black-eyed peas.
This is not the first time that we have used grilled vegetables to make a salad. Do you remember our grilled zucchini and bell pepper salad? Delicious! This time we pair our grilled zucchini with grilled corn and black-eyed peas for a really hearty, nutritious and satisfying side or light meal.
Black-eyed peas were a staple food in our home growing up, and even now. Our parents would often make a dish of black-eyed peas and spinach, a regional specialty of the Peloponnese where they are from. It is one of our favourite meals.
Because black-eyed peas are so good for you (and so darn cute!) we use them in many ways. Whether it is in our parents’ traditional dish, or our black-eyed pea salad, or soup with black-eyed peas and kale, we usually enjoy black-eyed peas at least once a week. This salad is one other delicious way to eat this powerhouse of a legume!
Can I use canned black-eyed peas in this salad?
You can, and this would certainly be quicker, but we generally prefer to use dry beans for a few reasons. First, they are more cost-efficient; a big bag of beans goes a long way for little cost. Second, you can control the amount of salt that you add to your meal; many canned beans contain quite a bit of sodium. Third, we prefer the texture of dry beans once cooked over canned varieties.
A good trick, and a way to save time and energy, is to boil more beans than you will need for a particular recipe. The extra cooked beans can be frozen for quick and easy use in future meals.
You can read more about beans on our post on legumes, by clicking here.
Can I still make this salad if I don’t have an outdoor grill or barbecue?
Yes you can. As we mention in the recipe, you can use a grill pan to grill both your zucchini and your corn, once it is boiled. If you don’t have a grill pan, in a pinch you can forgo the grilling of your cooked corn, and the zucchini can be roasted in the oven for approximately 10 minutes, flipping them halfway through.
Why do you boil the corn first and then grill it? Can’t you just grill the corn directly?
You definitely can. We prefer the texture of boiled corn however as we find that grilling it alone can sometimes lead to it being quite dry. At the same time, we like the flavour that grilling gives the corn, so we do both. Boil to cook, and then grill for added flavour.
You mention that this salad is best eaten the day it is made. Are there any steps that can be done in advance however?
Although best the day it is made, this salad is quite delicious the next day as well so don’t be shy to keep leftovers. You will certainly enjoy them!
Having said that, in an attempt to be organized, the beans can be soaked and cooked in advance. You can also grill your zucchini and your boiled corn the day before preparing this salad. Keep everything separate in the refrigerator and combine with the rest of the ingredients and the dressing on the day you will serve your salad.
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