Black-Eyed Pea and Arugula Salad

1. 1

   Light a grill.

2. 2

   Brush the ears of corn with olive oil and season with salt and pepper.

3. 3

   Lightly brush the grill with the vegetable oil and grill the corn over a medium-hot fire, turning frequently, until lightly charred and almost tender, about 5 minutes.

4. 4

   Let cool slightly.

5. 5

   Over a bowl, cut the kernels from the cobs.

6. 6

   In a saucepan of boiling salted water, cook the black-eyed peas until tender, about 12 minutes.

7. 7

   Drain and refresh under cold water.

8. 8

   Drain and pat dry.

9. 9

   In a large bowl, whisk the 1/3 cup of olive oil with the lime juice and balsamic vinegar.

10. 10

    Season with salt and pepper.

11. 11

    Add the grilled corn, black-eyed peas, red bell peppers, onion, cilantro and jalapenos and toss well.

12. 12

    Season generously with salt and pepper.

13. 13

    Cover and refrigerate for at least 1 hour or for up to 4 hours.

14. 14

    Toss the black-eyed pea salad with the arugula and transfer to a platter just before serving.

* Per serving · 4 servings · Values may vary.