INGREDIENTS

INSTRUCTIONS

Rinse and drain black-eyed peas. Place in a medium heavy saucepan and
add onion halves (with cloves), bay leaf and enough water to cover by
an inch. Bring to the boil, reduce to barely a simmer, cover and cook
20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a
little more water if none is visible when you tilt the pan, and cook,
covered, another 20 to 30 minutes until beans are creamy inside but
still intact. Drain and remove onions and bay leaf. Let cool.
Meanwhile, bring large pot of water to the boil. Add 2 tablespoons
salt and 5 corn cobs. Cook corn 2 to 3 minutes. Remove corn and
repeat with remaining cobs. Let cobs cool, then carefully cut corn
from cob with sharp knife. Place cut corn in a medium bowl and add
diced zucchini and squash, tomatoes, and scallions. Place vinegar in
a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2
teaspoon pepper. Drizzle in olive oil while whisking so as to form an
emulsion. Pour dressing over corn and vegetables. Add cooled
black-eyed peas and chopped parsley. Stir gently to combine and
serve. This recipe yields ?? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6322 broadcast
01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-28-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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