Grilled Corn and Black Eyed Pea Salad
Author: April Ozbilgin
Recipe type: Salad
Cuisine: American
- 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
- Pour the Black Eyed Peas in a bowl and rinse well, then drain in a colander.
- Place in a large mixing bowl.
- Cut the corn off the cob and to the peas.
- Add the chopped tomatoes.
- In a small bowl, whisk the olive oil, lemon juice, salt and Mexican Oregano.
- Pour over the peas and tomatoes and stir well.
- Serve at room temperature or chill. Afiyet Olsun!
Recipe by In The Kitchen With April at https://www.inthekitchenwithapril.com/2015/07/grilled-corn-and-black-eyed-pea-salad.html
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