2chopped peperoncini peppersthe ones found in a jar
1/4cupchopped flat leaf parsley
2tbspchopped fresh basil
olive oil for brushing the zucchini
salt, pepper and oregano to taste
For the dressing
1/4 cup olive oil
1tbspred wine vinegar
Pick over your black-eyed peas and discard any stones or shrivelled up beans. Rinse beans and then soak them in a bowl of cold water at least 12 hours or overnight.
After soaking, drain and rinse your beans. Bring a pot of water to a boil and add beans. Cook over medium high heat for approximately 35 minutes or until tender. Drain beans, rinse them under cold running water and allow them to cool.
In the meantime, if you are using fresh corn on the cob, remove the husk and then boil your corn for 10 minutes. Remove it and set aside.
While your corn is boiling, go ahead and make the dressing. Simply add all of the ingredients into a small bowl, whisk to combine, and set aside.
Wash your zucchini. Remove the stem end and slice them length-wise.
Brush the cut sides of the zucchini with olive oil; season with salt, pepper and oregano. Set aside.
Preheat your outdoor grill to high. Alternatively, you can perform the following grilling steps indoors by using a grill pan.
Grill your boiled corn just long enough so that it gets some nice char marks. Once your corn on the cob is cool enough to handle, remove the corn niblets using a sharp knife. To do this, stand your corn on the cob upright and cut as close to the cob as you can, moving your knife straight down from top to bottom. Place your niblets into a large bowl.
If you are using frozen corn, prepare it according to the package directions and set aside to cool, in a large bowl.
Grill the zucchini cut side down, for approximately 7 minutes, rotating them halfway through so that can get some nice grill marks on them. While the zucchini is on the grill, cut side down, take the opportunity to brush the other side which is up with olive oil.
Flip the zucchini and grill for an additional 2 minutes.
Remove the zucchini from the grill and set aside until they are cool enough to handle. Then, cut the zucchini halves into one inch pieces and place them in the same bowl as the corn. Add the red onion, peperoncini peppers, parsley and basil.
Add in the cooked and cooled black eyed peas.
Pour the dressing over your salad ingredients and toss to combine.
For maximum flavour, set your salad aside at room temperature for 30 minutes.
This salad is best enjoyed the day it is made but any leftovers can be refrigerated to be enjoyed the next day.
Grilled zucchini salad with corn and black-eyed peas https://miakouppa.com/2020/08/27/grilled-zucchini-salad-with-corn-and-black-eyed-peas/ August 27, 2020