Field Pea, Corn, and Bacon Salad

By jeknudson

Ingredients

• 4 bacon slices, chopped
• 1 1/2 cups uncooked shelled fresh lady cream peas
• 1 cup fresh corn kernels (from 2 ears)
• 1/2 cup sweet onion
• 1/2 cup water
• 2 tablespoons Summer Sauce
• Summer Sauce
• 2 cups packed fresh basil leaves
• 3/4 cup extra-virgin olive oil
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup loosely packed fresh mint leaves
• 1 tablespoon lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)
• 1 teaspoon kosher salt
• 1 garlic clove

Details

Adapted from southernliving.com

Preparation

Step 1

Cook chopped bacon in a skillet over medium until crisp. Transfer bacon to a plate lined with paper towels; reserve 1 tablespoon drippings in skillet. Reduce heat to medium. Add peas, corn, onion, and water to skillet. Cook until peas are tender, about 7 minutes. Stir in bacon and Summer Sauce. Serve warm.

Summer Sauce: Process all ingredients in a food processor or blender until smooth. Add additional salt or lemon juice, if desired. Cover and chill until ready to use. Use within 2 days.