This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Well, they're Southern people, and if they know you are working at home they think nothing of walking right in for coffee. But they wouldn't dream of interrupting you at golf."
-Harper Lee, Author
The cumin in these black eyes adds just the zing to complement the sweetness of the peas and roasted corn.
Servings: 6 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers. Cooking time does not include chilling time.
|spray olive oil|
|1/3 cup||raw pecan pieces|
|2 large||ears corn (cut kernels from ears)|
|2 15 ounce can||no salt added black eyed peas (drained and rinsed)|
|1 small||shallot (minced)|
|1/2||red bell pepper (seeded and diced)|
|fresh ground black pepper (to taste)|
|2 tsp||ground cumin|
|1 Tbsp||olive oil|
|1 Tbsp||maple syrup|
Place a large non-stick skillet over high heat. Spray lightly with oil.
Add the pecans. After about 90 seconds they will begin to toast. Cook, tossing frequently, for about 2 - 3 minutes until they begin to brown.
Add the corn kernels and cook, tossing frequently, for about 5 - 8 minutes. If the corn browns too fast, reduce the heat to medium-high.
Place the cooked corn in a medium mixing bowl with the black eyed peas, shallot, red pepper, salt, pepper, cumin, olive oil and maple syrup.
Fold together well and chill for at least two hours before serving.
Serving size: about 1 cup
|Calories 204||Calories from Fat 64|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 28g||9%|
|Dietary Fiber 7g||29%|
|Vitamin A 9%||Vitamin C 26%|
|Calcium 4%||Iron 17%|
|Vitamin K 4 mcg||Potassium 404 mg|
|Magnesium 68 mg|