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 grains 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.
No sound.
No mind.
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!
xo
Black-Eyed Pea Sweet Corn Salad with Tomatoes and Chiles
Ingredients
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
Instructions
- 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
This salad looks incredible! I love how fresh and vibrant it is! And your floating experience sounds phenomenal – I’d love to try that. It makes me think of Stranger Things and the girl who floats so that she can free herself from her physical senses and travel to another dimension :p
LOL – I’ve heard of Stranger Things and the floating girl! Another dimension.. she’s on to something! I hope you’ll give it a go, Beeta!
How have I never heard of “floating” before?? Geez, I really need to get out more huh? ;) So glad you guys had a fun time on your vacation and that you enjoyed the floating experience, Traci! I swear you guys take the best vacays!! And I also swear you make THE BEST SALADS! This one is obviously no exception! This is like Texas caviar amp’ed up! I love me some Texas caviar, but I’m really swooning over this with the chiles, tomatoes and corn! Gimme all the spice! Plus this is so pretty, my dear! I would definitely pack this on a trip, or just stay at home and eat it every day for lunch. <3 Pinned! Cheers, friend! xoxo
Yes, Chey… get out and look for it! It is so rejuvenating. When vacationing, I always try to do something new.. you know, step outside of my box! hehe. OMG, I love Tx Caviar! But the chilis and corn… it’s got that sweet/spicy thing going on! Love it! Thank you for your Pin, Chey!
Oh my gosh, I just heard about floating the other day. There is a place near us that offers it, and I was thinking that it would be something I would really benefit from. So glad to hear of your experience!!
This salad is one I already know I will put on repeat. Also, I am so stinking excited to see your face on Friday!!!! xoxo
I hope you’ll give it a go, Tessa. I think you’d appreciate it!
Aaaaand… I LOVED meeting you IRL, Tessa!! I’m still thinking about my trip to MO. I can’t wait to get together again!
Oh this sensory deprivation has been on my radar as well. There was a place close to me in Seattle and I always wondered about what the experience would be like. But still haven’t tried it. Probably because I’m a little nervous, if I’m being completely honest. But I should definitely give it a go! Love how you’re hanging onto the last of Summer goodness with this gorgeous, travel worthy salad!
Seattle Float! I just booked one there for late October.. come back and go with me? I was nervous too.. but once I got in there and had my little moment of freak out…the worry floated away!
Okay, wait! What is this floating thing? I need to float too. A lot.
Lately, it has been crazy. Between freelance and blog work, I feel the need to stop and take a break. BIG TIME.
How was Whistler? We went there a couple of years ago, around this time of the year. It was dreamy. :) Hope you had a good time.
My favorite potluck salad is very similar to this. It is made with black eyed peas, like yours. I mix it with some peaches, pecans, and salad greens. Once I drizzle it with my homemade lime- vinaigrette, it is the best salad ever. Or close to yours.. :)
Your version looks so good. I haven’t played with corn as much this year. But I know what I’ll be making next time I get my hands on some. Beautiful photos as always.
Cheers my friend! :)
Sounds like you NEED a break, Aysegul! Happy to hear though, business is hummin! Whistler was just perfect in every way. There’s so much to see, do, enjoy… it’s beautiful, the people are so friendly and the food is fantastic! We’ll be back! I know your peach, black-eyed pea salad! It’s dreamy, Aysegul!
That sounds like such a neat experience! I have such a hard time shutting off my racing thoughts – this sounds like a great way to escape for a while.
Also this salad looks like such a delicious way to use the last of summer’s produce. I’ll be sad to see corn and tomatoes go, but I’m also excited for fall vegetables!
Totally, Chelsea… and it took me some time to shut those thoughts down. Perhaps I was worried that if I didn’t think, their’d be nothing there?! But the nothing was really amazing. Much deeper than when I do a sitting meditation. Very cool.
Whoa I’ve never heard of floating- it sounds like it was awesome for you, but I think it would freak me out a little too much! I definitely need to maintain control, so sensory deprivation sounds pretty scary, but if I could get past it, I”m sure it would be incredibly liberating. This salad looks gorgeous!
Hehe! Yeah, Medha! I had a bit of a freakout…. but forced myself to move beyond it! I hope you’ll give it a go… you’ll be amazed!
Wow- the floating experience sounds unreal! I’ve tried meditating several times without a lot of success but I feel like it might be easier in that environment. Water tends to have a calming effect on me.
I’m glad to hear you had a nice time in Whistler! It looks so beautiful up there and I can imagine it was even better accompanied by this swoon-worthy salad. My heart skipped a beat over the lighting in these photos too. The way the sunlight peaks through the glass bowl is just stunning! Bravo, m’dear!!
SO much easier… it’s a meditation it’s self. Really. I hope you’ll give it a go, Sarah! I’m trying some new things with my photog and some new boards. It’s such an exploratory process, so I appreciate your feedback!
First, I have never heard of flotation therapy! Sounds like such an interesting experience. I also adore this salad – looks like the perfect end of summer salad! Oh how I’ll miss sweet corn and juicy cherry tomatoes!
Interesting indeed, Christine. I’ll miss sweet corn and tomatoes too..!! I’m shucking and roasting like a little squirrel, throwing it in the freezer for winter. But I know it’ll go fast!
Okay – the first thing I thought of was the series “Stranger Things” – and that person did not have a peaceful floating experience – LOL! But it must be a great and novel way to turn off your mind – I think I might panic a bit in the beginning – the total darkness would be hard for me. As for this salad, this is gorgeous – I’d eat the whole bowl. This is the kind of salad I’d love to keep in the fridge and then eat it different ways – add some to some quinoa, eat it with chips, add it to a quesadilla, top a rice bowl – the list goes on! PS: I love The Week – isn’t that the best magazine!
OMGeee, Geraldine! You don’t know how few people I meet know about The Week. My husband is obsessed with it and I read it occassionally. But it IS such a great round up of what’s happening in the world. I’ve not seen Stranger Things.. but oh no!! Not peaceful? Well.. I’ve read that each experience is unique. That’s why I really tried not to freakout when the lights went out – lol! I knew you’d love the tomatoes – and it’s versatility. I could have even added avocados- and your idea of shoving it into a quesadilla! That would be sooo good! xo
I’ve never heard of floating as a meditative practice, but I can imagine it being very beneficial. I am a bit apprehensive about going into the water though, so I’m not sure if I’ll pick it up.
This is beautiful salad, Traci, and I love the addition of black eyed peas here. I certainly don’t use it enough in my own cooking!
There’s good data on it, Lisa. The more I read about it, the more I realize this is something I’d like to do more of. BEPs seem to get lost in the bean world. I forget about them too but am determined to get them into my diet more!
I remember a movie with William Hurt and had no idea it was something for relaxation as opposed to medical purposes. It sounds like something we both would love to try. BTW, if you ever get a chance to hit up Istanbul, you must try a proper Turkish Bath. You’ll get the scrubbing of a lifetime and it’s a fantastic experience over all. I’ve never had black-eyed peas, can you imagine? So thanks for inspiring and sharing this one Tracy. Beautiful photos.
Sorry for the auto-correct on your name, didn’t catch the spelling error!
LOL – I’ve not seen that movie.. but I can imagine if it were my dad going into this! LOL! Float, Kevin! Oh my your experience in Istanbul – wow! Was it painful!?! KEVIN – yes I am yelling – you’ve never had BEP!?! Whaaaa is that! You must go make some black eyed peas.. you can thank me later. MmmmK?
I’ve been thinking about trying out floating, so I’m glad to know you loved it! I’m embracing the last of summer with corn and tomatoes, so this is absolutely perfect!
No doubt, corn, tomatoes, potatoes… peppers! I love them too! Go float Abby! :D
I think I need to try both floating AND this gorgeous salad, Traci!
OMGee Deb! You’d love floating!! I’m telling you. DO IT! xo
I have never heard of floating Traci, but it sounds interesting. You always do such fun things on your vacations!
This salad is my kind of salad. Packed with healthy, delicious, fresh veggies and just tossed in a light dressing! I like to pack my Texas Caviar or another one I will eventually share on the blog with cauliflower crumbles and a bit of broccoli and golden raisins that’s tossed in a light dressing too. I will definitely be adding this one to my list. Thanks for sharing and have a wonderful weekend!
Part of vacation fun is trying new things! I love it! Ooooh I saw your Texas Caviar post and it’s soooo good! Cauliflower crumbles with broccoli sounds sooo good! I love a good traveling salad. Looking forward to it Mary Ann! xo