|Little bowl, big flavor|
With food that's this fresh-off-the-farm good, you really don't have to do that much for the flavors to come together and sing. And you definitely don't need to stick to the recipe - if ever there was a dish that allowed for loose interpretation, this is it.
I started off with those yummy fresh field peas - and at $3/pound, I got extra. They freeze well, so I intend to enjoy them in the dead of winter. Plus, the farmer was selling them already shelled. How could I resist?
|Crowder peas, top; black-eyed peas, bottom|
|There was a long line for the fresh peas and beans!|
I then tossed the beans and corn with some fresh, rough chopped basil and green onions, and combined with the dressing to taste:
To serve, I topped with some quartered fresh cherry tomatoes and salted and peppered the whole thing. I didn't add the tomatoes directly to my salad because I didn't want them to get yucky in the event of leftovers. (There were almost none.)
The sweet corn and earthy/nutty/creamy beans coated with the garlicky dressing, punctuated by the occasional crunch of a green onion and tangy burst of late August tomatoes ... oh, momma. It's somehow hearty and simultaneously refreshing. Who says healthy food has to be bland or boring?