Serves 6 to 8
1 pint fresh black-eyed peas, rinsed and drained
1 small bag frozen corn
6 green onions, rinsed and coarsely chopped
1 cup baby braising greens or spinach, julienned
1 jalapeno pepper, seeded and chopped
1 large yellow or red bell pepper, finely chopped
1 pint cherry tomatoes, halved
2 cups grated sharp cheddar cheese
1 (8-ounce) bottle buttermilk ranch dressing
Chopped fresh parsley leaves for garnish
4 cups cubed cornbread
3 ounces chopped, sauteed country ham for garnish (optional)
In a large, covered saucepan, cook black-eyed peas in water until tender. Add corn to black-eyed peas and cook until corn is cooked through. Drain and set aside. In a large bowl, add green onion, greens, jalapeno pepper, bell pepper, cherry tomatoes, grated cheese, buttermilk ranch dressing, parsley and cornbread. Stir to combine.
Combine black-eyed peas and corn with vegetable mixture. Fold together gently. Cover and refrigerate for at least two hours before serving. Garnish with country ham if desired.
Marilyn Markel is culinary director of Southern Season's cooking schools. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.