In The Kitchen With April

Nothing says summer like a nice refreshing salad.  This salad combines grilled corn, black eyed peas, tomatoes and onions in a tangy olive oil lemon sauce.  You could serve this salad with grilled meat or also as a dip with tortilla chips.  The next time you grill out and have left over corn, don’t waste it by tossing it out (my pet peeve is wasting food), repurpose it in this Grilled Corn and Black Eyed Pea Salad. Try it out and let me know what you think.  Enjoy and Afiyet Olsun!

Grilled Corn and Black Eyed Pea Salad

 

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Grilled Corn and Black Eyed Pea Salad

Author: April Ozbilgin

Recipe type: Salad

Cuisine: American

Ingredients

• 2 Ears Grilled Corn
• 1 Can Black Eyed Peas
• ¼ Cup Purple Onion, finely chopped
• 3 Small Tomatoes, chopped
• 3-4 Tablespoons Olive Oil
• 1 Lemon, juiced
• 1 Tbsp Mexican Oregano
• 1 Tsp Salt

Instructions

1. Pour the Black Eyed Peas in a bowl and rinse well, then drain in a colander.
2. Place in a large mixing bowl.
3. Cut the corn off the cob and to the peas.
4. Add the chopped tomatoes.
5. In a small bowl, whisk the olive oil, lemon juice, salt and Mexican Oregano.
6. Pour over the peas and tomatoes and stir well.
7. Serve at room temperature or chill. Afiyet Olsun!

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