Cumin–the Middle Child of Spices!

 

 

 

 

I have always had cumin in my cabinet.  Until the last few years—I never knew what to do with it.  Then I discovered a wonderful corn/black eyed pea salsa that my family loves to eat as a dip, or with chicken for a meal.  Now I use cumin for many dishes!  It is a wonderful accompaniment to guacamole.  It tastes great on eggs with salsa.  It goes well with many ethnic recipes.  Give it  a try today!  It is so yummy!  I use this recipe in my child care provider classes also–it is a win-win with children!

 

Corn and Black Eyed Pea Salad

Serving Size:Serves 10, 3/4 cup per serving

Recipe and picture from Cooking Matters

Ingredients
1 medium bell pepper
1 small red onion
2 (15½ ounce) cans black-eyed peas
1 (15¼ ounce) can corn kernels, no salt added
3 Tablespoons canola oil
2 Tablespoons vinegar
1 teaspoon cumin
¼ teaspoon salt
½ teaspoon ground black pepper

Optional Ingredients: ¼ cup fresh cilantro leaves

Instructions:
1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.

2. If using, rinse and chop cilantro leaves.

3. In a colander, drain and rinse black-eyed peas and corn.

4. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.

Chef’s Notes:
Dried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy.

Drain, rinse, and add 3 cups cooked peas to salad. Use leftovers in other recipes later in the week.

Try chilling the salad. Serve it over cooked spinach or kale.

Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar.

Use black beans in place of black-eyed peas if you like.

When corn is in season, use fresh in place of canned. Cook 4 medium ears corn. Remove kernels from cob with a knife. Add to salad.