Field Pea and Corn Salad Recipe

Name: Field Pea and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears fresh corn, unhusked; 2 slices red onion, about 1/2 inch thick; 2 tablespoons extra-virgin olive oil, plus more for brushing onion; 1 cup cooked black-eyed peas; 1/2 cup diced red tomato; 1/2 cup diced green (unripe) tomato; 1 small shallot, finely minced; 2 tablespoons torn fresh basil leaves; 2 tablespoons roughly chopped flat-leaf parsley; 1 teaspoon red wine vinegar; 1 teaspoon sherry vinegar; Kosher salt and freshly ground black pepper, to taste

Servings: persons

2 ears fresh corn, unhusked
2 slices red onion, about 1/2 inch thick
2 tablespoons extra-virgin olive oil, plus more for brushing onion
1 cup cooked black-eyed peas
1/2 cup diced red tomato
1/2 cup diced green (unripe) tomato
1 small shallot, finely minced
2 tablespoons torn fresh basil leaves
2 tablespoons roughly chopped flat-leaf parsley
1 teaspoon red wine vinegar
1 teaspoon sherry vinegar
Kosher salt and freshly ground black pepper, to taste

1
Prepare a medium-hot charcoal fire or preheat a gas grill to high.
2
Grill the corn, turning often, until the husks are charred in spots and the kernels undergo the color change that indicates that they are cooked, about 10 minutes.
3
(Peel back the husks and check a few kernels to be sure.)
4
When the corn is cool enough to handle, husk it and cut the kernels from the cob.
5
Place them in a large mixing bowl.
6
Brush the onion slices lightly with olive oil on both sides.
7
Grill the onion on both sides until charred in spots and lightly softened, about 5 minutes.
8
Dice neatly and place in the bowl with the corn.
9
Add the remaining ingredients and toss gently.
10
Let rest at room temperature for 1 hour, then serve.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ears fresh corn, unhusked, 2 slices red onion, about 1/2 inch thick, 2 tablespoons extra-virgin olive oil, plus more for brushing onion, 1 cup cooked black-eyed peas, and more.

Yes, Field Pea and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Field Pea and Corn Salad

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