Description
A meatless main dish salad perfect for summer!
Ingredients
Scale
- 6 ears corn (or 2 cups frozen corn, thawed)
- 2 tbsp olive oil, plus more for grilling
- 2 tbsp cider vinegar
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 can black-eyed peas, rinsed and drained
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 firm-ripe avocados, peeled and diced
- 3 oz. feta cheese, crumbled
- spinach, for serving
Instructions
- Brush corn with olive oil and grill over medium heat for 10 minutes, until lightly browned on all sides. Remove kernels from cobs with a sharp knife. (If using frozen corn, just thaw and use or heat in a skillet with a bit of olive oil, cayenne pepper, and cumin to spice it up a bit!)
- In a large bowl, whisk olive oil, vinegar, salt, and pepper. Add corn, black-eyed peas, tomatoes, and red onion. Toss gently and serve over spinach or other greens, topping with avocado and feta.
Notes
from Redbook Magazine
- Prep Time: 10 mins
- Cook Time: 10 mins