Grilled Corn and Avocado Salad

1. 1

   Brush corn with olive oil and grill (outdoors or in a grill pan) over medium heat for about 10 minutes, until lightly browned on all sides.

2. 2

   Remove kernels from cobs with a sharp knife (you'll end up with 3 to 3 1/2 cups).

3. 3

   Meanwhile, in a large bowl, whisk olive oil, vinegar, kosher salt, and freshly ground pepper.

4. 4

   Add corn, black-eyed peas, tomatoes, avocado, cheese, and toss gently.

5. 5

   Serve with a few baby greens, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.