Corn and black eye pea salad

We had a nice, long weekend at the lake for the 4th, and that means grilling and eating well.  We made this corn and black eye pea salad from Reluctant Entertainer, and it was a HUGE hit!  Such bright, fresh flavors, which makes it the perfect summer side dish.

CORN AND BLACK EYE PEA SALAD

Yield: 6-8 servings

Ingredients:

1/2 cup rice or white wine vinegar

1/4 cup sugar

Sea salt and pepper

1/4 cup olive oil

1 can black eye peas, drained

6 ears fresh corn, blanched and cut off the cob

1/2 cup diced red onion

1/2 cup diced cucumber

1/2 cup diced orange or red bell pepper

1 cup cherry tomatoes, cut in half

4 Tbsp. basil, chopped

1-2 jalapenos, seeded and finely chopped

Sea salt and pepper to taste

Instructions:

Whisk together the rice vinegar, sugar, salt and pepper.  Slowly whisk in olive oil, which will slightly thicken the dressing.

Blanch the corn in boiling water for 1 minute; put directly into ice water. Cool and cut off the cob.

Mix the corn kernels and black eye peas, along with remaining ingredients in a large bowl.  Gently toss with the dressing, and season to taste.