Roasted Corn & Black Pea Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beans · Vegetable Dishes

Roasted Corn & Black Pea Salad

From Dorothy McNett's Recipe Book at

2 ears of corn, husks and silks removed
1 cup cooked black eyed peas
1/2 cup finely chopped sweet onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1 tablespoon minced garlic
1 tablespoon minced fresh cilantro
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
salt and freshly ground pepper to your taste

Grill the ears of corn on a stove-top grill or outside on barbecue until the corn starts to brown a little. Remove the corn from the cob and combine with the peas, onion, peppers, garlic, and cilantro. Set aside. In a small glass measuring cup, whisk together the oil and vinegar. Pour over the corn mixture, add salt and pepper and stir to combine. Cover and refrigerate at least 1 hour until chilled. Serve cold.

Recipe created 1996-05-18.

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