Serves 1
Directions
- 1Coat the corn with olive oil and place onto the grill (or a large cast iron pan on the stove) rotating occasionally, for about 10 minutes.
- 2There should be nice char marks on the corn.
- 3Carefully cut the kernels off of the cob.
- 4In a large bowl, combine corn kernels, onion, red pepper, tomato, jalapeño, avocado, black eyed peas, black beans, scallions, and cilantro.
- 5In a small bowl, add in garlic, red wine vinegar, lime, honey, and 1/2 cup olive oil.
- 6Add in salt, pepper, and crushed red pepper flakes.
- 7Whisk until evenly mixed.
- 8Pour the dressing over the bean and veggie mixture and stir until evenly incorporated.
- 9Serve with tortilla chips.
Ingredients
- 3 ears fresh sweet corn, shucked
- olive oil
- 1 sweet onion, finely diced
- 1 red pepper, finely diced
- 1 beefsteak tomato, finely diced
- 1 large jalapeño, finely diced
- 2 avocados, finely diced
- 1 16 ounce can black eyed peas
- 1 16 ounce can black beans
- 1 cup scallions, finely sliced
- 1 cup cilantro, finely chopped
- 4 garlic cloves, minced
- 0.33 cup red wine vinegar
- 1 juice of lime
- 1 tbsp honey
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp crushed red pepper flakes
- tortilla chips
Equipment
grilllarge cast iron panlarge bowlsmall bowl
Tips
- Always trust your gut.
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