grilled corn and black-eyed pea salad
Total Time: 20 minutes
Yield: 8 cups
Ingredients:
3 tablespoons olive oil
4 ears of corn
1 medium tomato
2 green onions, chopped
1 teaspoon lemon pepper
1 can (15 oz.) black-eyed peas, rinsed and drained
1 teaspoon salt
Directions:
1. Brush olive oil on the ear of corn. Grill it on the barbecue for 15 minutes until the edges start to brown. Turn the corn as it is cooking.
2. Chop the tomato and green onions and place in a bowl.
3. Next, drain and rinse the black-eyed peas, then add them to the tomato and green onions.
4. Once the corn is cooked, cut the kernels from the cob with a knife. Add them to the bowl.
5. Finally, add lemon pepper and salt to the salad and serve warm or cold.
Yield: 8 cups
Ingredients:
3 tablespoons olive oil
4 ears of corn
1 medium tomato
2 green onions, chopped
1 teaspoon lemon pepper
1 can (15 oz.) black-eyed peas, rinsed and drained
1 teaspoon salt
Directions:
1. Brush olive oil on the ear of corn. Grill it on the barbecue for 15 minutes until the edges start to brown. Turn the corn as it is cooking.
2. Chop the tomato and green onions and place in a bowl.
3. Next, drain and rinse the black-eyed peas, then add them to the tomato and green onions.
4. Once the corn is cooked, cut the kernels from the cob with a knife. Add them to the bowl.
5. Finally, add lemon pepper and salt to the salad and serve warm or cold.