In our house, if you declare something "premium leftovers", then it's understood that they should be shared. Not scarfed down in the middle of the night (!) or first thing while you let your very tired wife sleep in on Saturday mornings. Not that that has ever happened. But just in case.
This dish is one of my favorites and very worthy of the premium leftover designation. It will last for a couple of days, but it never makes it that long in our house. If there is any left over, it is eaten by lunch time the next day. I've been known to eat it for breakfast. So good!
Pea/Corn Salad
3 T red wine vinegar
4 T oil
1 tsp salt
1 tsp sugar
3 cups cooked peas (these were pink eye, but anything will work; even frozen)
1 cup corn, cut from the cob (about 2 ears)
1/2 cup chopped basil (to taste)
1/2 onion, diced
1 jalapeno, diced (seeded if desired)
Mix vinaigrette in a medium bowl, whisking until combined (vinegar through sugar). Add peas, corn, onion, jalapeno, and basil. Mix to coat with the dressing. Allow to sit for 30 minutes at room temperature for flavors to mingle. Taste and correct for seasonings if needed. Enjoy!
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