Super Summer Salads and Sides
We've collected several great recipes from around the internet that feature the delicious, fresh produce we're growing in Alabama right now. Enjoy these delicious dishes at your next cookout or just as part of a week night supper.
We've altered the recipes to reflect slightly different ingredients that we had on hand. For example, we had Vidalia onions rather than red onions. Links to the original recipes are in the recipe title.
Blistered Padron Peppers, From Epicurious
Padron Peppers, also called Shishito, are a small sometimes mild, sometimes spicy frying pepper from Spain. If you like mild peppers, try substituting luchbox or another type of small, sweet pepper. It you like spicy peppers, try poblanos or jalepenos.
- 2 tablespoons olive oil
- 1 pound Padrón or shishito peppers
- Flaky sea salt (such as Maldon)
Heat 1 tablespoon oil in a large skillet over high heat until it shines (hot but not smoking). Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
Cucumber and Mint Salad, from Serious Eats
- 2 cucumbers
- 1 teaspoon salt
- 1/4 cup chopped Vidalia onions
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 2-1/2 teaspoons sugar
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh mint
Thinly slice the cucumbers. (You can cut the cucumber in half and scoop out the seeds first, but we like to slice the whole thing, and it makes for one less step.) Put sliced cucumbers in a colander, sprinkle with salt, toss, drain in sink for 30 min. Dump the cucumbers onto a clean dish towel and pat dry. Salting the cucumbers keeps them crunchy in the salad.
Make your dressing: Mix mint, pepper, sugar, oil and vinegar in a small bowl. In a large bowl, mix onions, cucumbers and dressing. Adjust seasoning if needed.
Black-eyed Pea Salad, From Immaculate Bites-Afro-Caribbean Recipes Made Easy
Dressing (Make first and let it sit in the fridge for a few hours or over night.)
- 1 medium Orange
- 1 Lemon
- 1 Lime
- 1 teaspoon minced garlic
- ¼ cup small diced onion
- ½ -1 teaspoon cumin
- ¼ cup olive oil
- 1 Tablespoon honey
- 2-3 Tablespoons fresh herbs (cilantro or parsley)
- Salt and pepper to taste
- 3-4 cups cooked purple hull peas
- 2 ears fresh sweet corn sliced off the cob (We like it raw or toasted over a flame. Feel free to boil first.)
- ½ cup chopped Vidalia onion
- 1-2 cup cherry tomatoes sliced
- 1-2 cup cucumber diced
- ½ bell pepper diced
- 1 avocado peeled and chopped
For the dressing: Squeeze out juice from orange, lemon and lime into a non- reactive pan. Add cumin, honey, garlic, onion, oil and herbs. Whisk everything together then lightly salt and pepper to taste.Mix well to combine, adjust for seasoning. Refrigerate until ready to use.
Mix beans, corn. Add diced cucumber , bell pepper , cherry tomatoes .
Dice avocados and drizzle with lemon to prevent discoloration, before adding to the rest of the vegetables.
Pour over the dressing/marinade mixture over the salad, stir to coat, cover and place in the fridge for 2 hours or more before serving. Take note to stir in occasionally.
Give it a stir before serving. Adjust seasoning.