Do you have a favorite comfort food that reminds you of your childhood? There are a few on my list and one of those is white acre peas. Oh how I loved these tender peas sitting next to my mashed potatoes…in fact, I’d mix the two together sometimes (now that’s pretty strange for a kid who didn’t like their food touching). My mind drifts back in time to a down-home country meal with these peas, potatoes, fried chicken and cornbread on my plate. Mmmm, I can taste it all now!
Thoughts of a salad made with white acre peas and corn had been on my mind for a few weeks. With Labor Day just a few days away, it seemed like the perfect time to put those thoughts into action and create this new recipe to share in case you’re looking for a new side dish for a picnic or cookout this weekend. You know those times where you have a recipe idea and just start throwing it all together not knowing what the end result will be? That’s what happened here. I tasted as I went along and kept adding things until it was just right…as Goldilocks would say. This White Acre Pea and Corn Salad turned out to be a keeper and will certainly be on my menu for years to come. Any leftovers can be served like a salsa with tortilla chips. I used lime tortilla chips to scoop this up one night and it was mighty tasty! Give it a try.
White acre peas are popular in the south. If you’re unable to find them in your area, my suggestion is to try a different kind of pea. Let me know what you find to substitute and I’ll pass on to anyone who asks.
Have a great Labor Day weekend y’all!
It’s such a pretty salad.
Make a big bowl of this to share…and bring along some tortilla chips for dipping too!
The Olive Oil Source sent me these bottles to sample (I used the extra virgin olive oil and balsamic vinegar in this recipe). See the custom made labels on the bottles they made for me? That’s just the neatest idea! You can choose the product, bottle size, shrinkwrap color and label (and create your own message). What a great gift idea for anyone who spends time in the kitchen. They also have other home products. Take a peek at their site when you get a chance.
Disclosure: I received the product shown above from The Olive Oil Source to sample. The opinions expressed in this post are my own.
Yield: 6 cups
- 1 (16 oz.) bag frozen white acre peas
- 1 (16 oz.) bag frozen white corn, thawed
- 3/4 cup chopped celery
- 1/3 cup shredded carrots
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme leaves
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Prepare white acre peas according to package directions (don't season). Drain and rinse under cold water.
- Combine cooked peas, thawed corn, celery, carrots, parsley, thyme and lemon zest in large bowl; toss lightly. Add lemon juice, olive oil, vinegar, salt and pepper; toss to blend together well.
- Cover and refrigerate at least 2 hours or until chilled. Stir before serving.
Welcome to Simply Southern Baking. I’m Robin, the girl behind the recipes wishing I had more time to spend in the kitchen!
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