Sweet corn balances the heat of chiles in this versatile Black-Eyed Pea Sweet Corn Salad with Tomatoes and Chiles recipe. Make ahead for meal prep and enjoy as is, or add greens or qrains to make it a main. Vegan + Gluten Free
I didn’t expect to find myself floating in 600lbs of Epsom salt, mixed with water to a depth of 12″ in a dark, capsule-like enlarged bathtub. I climbed in, closed the door behind me, and pressed myself down into the water. I laid on my back.
I was floating.
Shortly after immersing myself in briny, skin temperature water, the capsule went dark. All I could hear was the sound of my heartbeat and my breath.
After a moment of freakout, I closed my eyes and relinquished my expectations. I started to relax and could feel my body releasing its tension. The last to give in was my neck. I trusted.
There was no feeling of gravity. No resistance. No time.
I found my mind drifting from one thought to another of insignificant chatter. Then it shifted to ’80s music… The Cars, Led Zeppelin, Van Halen (don’t laugh), then back to the never ending minutia of my mind.
Eventually, there was nothing. No thought.
Buoyed by the water, I think I slept some, but I’m not sure.
Before I knew it, 90 minutes had passed and the lights came back on. As did my mind and the struggle to navigate gravity again. I felt good, complete bliss, but a little disoriented.
Not quite ready to give this experience up and transition back into modern stimulus.
I read about this sensory deprivation experience a few years back in The Week and thought about driving to Seattle to experience it. But it never happened, and then I forgot about it.
Last week Rob and I took a trip up to Whistler, BC. I was all heart-eyes when I learned West Coast Float is there. It was time to try floating for ourselves, to see if what we read was true. Regular floaters say its effects improve over time and the experience can range widely from one float to another. It was a most unique, deep and meditative 90 minutes. I’m ready to float again.
With corn, tomatoes, onions, and peppers coming in through our CSA, we took this salad with us to Whistler. Black-eyed peas are a favorite, so I’m always looking for ways to enjoy them. Sweet corn, peppers, and cherry tomatoes play off the heat of the jalapeño and Hatch chiles. Jalapeño heat can vary, so be sure to give it a taste-test before adding a full pepper, and remove the seeds and ribs. And, although frozen corn will work in a pinch, use fresh corn right off the cob for the juiciest, sweetest salad.
Double the dressing and add greens or quinoa to to this salad to make it a meal.
This salad holds well in the fridge, so it’s an easy fit for meal prep, potlucks, and picnics… or vacation travels!
Have you heard of floating? Or do you have a favorite salad that travels with ease? I’d love to hear your thoughts/recommendations in the comments below!
Black-Eyed Pea Sweet Corn Salad with Tomatoes and Chiles
For the Salad:
- 2 1/4 C Black-Eyed Peas cooked, drained and cooled* (see note), 440g
- 1/4 C Green Chile Peppers diced small, I use Hatch, 50g
- 2 1/4 C Raw Corn Kernels about two ears fresh, 326g
- 1/2 C Green Bell Pepper diced small, 90g
- 1 C Red Bell Pepper diced small, 180g
- 1/2 C Purple Onion diced small, about 1/4 of a medium onion, 76g
- 1 Jalapeño seeded and white ribs removed** (see note)
- Fist Full of Fresh Cilantro stemmed and chopped
- 1/2 Pint Cherry Tomatoes quartered, 400g
- Fresh Ground Pepper
For the Dressing:
- 3 Tbs Red Wine Vinegar
- 2 Tbs Olive Oil
- 1/2 tsp Whole Grain Spicy Mustard or Dijon Mustard
- 3 Cloves of Garlic minced
- 1 tsp Salt or to taste
- 3/4 tsp Oregano dried
- 1 tsp Thyme dried
- 1/4 tsp Smoky Paprika hot or sweet
- Pinch of Cayenne Pepper optional - and for an added kick
- In a large mixing bowl, add the peas, green chiles, corn, green and red bell pepper, onion, jalapeño and cilantro. Set aside.
- In a lidded jar add the vinegar, oil, mustard, garlic, salt, oregano, thyme, paprika and cayenne pepper. Shake well until emulsified.
- Pour dressing over the salad and stir well to incorporate the ingredients. Fold in the tomatoes. Taste for seasoning adjustment and add in fresh ground pepper.
- Store in a lidded container for up to three days. The flavor will improve as the salad rests.
Recipe Notes*Finding canned black-eyed peas that do not contain added meat can be challenging. If using canned, I like Eden Organic. Sub about 1 15 oz (425g) can for this recipe. To DIY: Soak dried Black-Eyed Peas for at least two hours or overnight, and drain. In a Dutch oven, cover peas with 1" of water, bring to a boil, then turn heat down to low and cook for about 30-35 minutes. They need to be firm, not mushy, so begin testing for doneness at about 25 minutes. Drain and cool before adding to the salad.
**The heat of jalapeños vary. Be sure to test the pepper for heat prior to adding it to the salad. I usually add a whole pepper, but have had a few where they were just too hot! Trust your tastebuds!
If you like this recipe, you may also like:
Black-Eyed Pea Sweet Potato Pot Pie
Black-Eyed Pea Collard Rolls
Black-Eyed Peas with Smoky Collards and ‘Cheesy’ Grits
Slow Cooked Black-Eyed Peas