Recipe: Corn and black-eyed pea succotash

Adam Evans loves the fresh flavors in this dish and recommends serving it warm with any grilled meat or fish. It is a winning side with the two recipes here, but it’s also satisfying on its own as a light entree. In warmer weather, Evans recommends chilling it and serving it as a salad with arugula and fresh tomato slices.

8 ears fresh sweet corn

1 pound fresh locally grown black-eyed peas (fresh green beans may be substituted or use fresh shelled peas, such as crowders, pink-eyed peas and lady cream peas)

1 to 2 tablespoons extra-virgin olive oil

5 ounces bacon (optional), diced

1 small red onion, diced

1 clove garlic, finely minced

1 small red bell pepper, diced

Salt and freshly ground pepper

2 tablespoons rice wine vinegar

1/2 tablespoon fresh parsley, chopped

1/2 tablespoon fresh basil, chopped

1/2 tablespoon fresh chives, chopped

1/2 tablespoon fresh tarragon, chopped

Shuck the corn and remove all the silk. Cut the corn from the cob. Remove the peas from the pods, or if using green beans, trim both ends and cut into bite-size pieces. In a hot sauté pan, add 1 tablespoon extra-virgin olive oil and cook the bacon until crispy. (If you decide against using bacon, use 2 tablespoons extra-virgin olive oil.) On medium-high heat, add the onion and garlic and sweat until the onion is translucent. Add the bell pepper, corn and black-eyed peas and sauté until just cooked. Season with salt, pepper and add the rice vinegar. Add the herbs and taste for seasoning.

Per serving (based on 4): 332 calories (percent of calories from fat, 23), 13 grams protein, 57 grams carbohydrates, 12 grams fiber, 9 grams fat (1 gram saturated), no cholesterol, 35 milligrams sodium.