Tuesday, September 16, 2008

Summer harvest salad

We've found a delicious way to enjoy many of the summer crops together in this refreshing salad. Just toss some summer peas with a colorful assortment of vegetables, sprinkle with a vinaigrette and enjoy!

2 cups shelled and cooked fresh pink-eye peas (or other green summer field peas)
1 or 2 ripe bell peppers, chopped (optional)
1-1/2 cups cooked sweet corn cut from cob (optional)
4 large, meaty tomatoes, chopped
4 medium onions, chopped
2 stems basil, cut into strips

4 tablespoons vinegar, balsamic or other
approximately 3 tablespoons honey
2 tablespoons olive oil

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