Yellow Ears and Black Eyes Succotash

1. 1

   Preheat the grill over medium-high heat.

2. 2

   Grill the corn, or place over a gas burner set to medium heat, until charred, 2 to 3 minutes per side.

3. 3

   Cool for 10 minutes, then cut the kernels away from the cob and reserve for later use.

4. 4

   Heat 3 tablespoons of the oil in a large saute pan set over medium heat.

5. 5

   Saute the onions until slightly softened, 2 to 3 minutes.

6. 6

   Add the garlic and saute for another 2 minutes.

7. 7

   Reduce the heat to low, add the tomatoes, snap peas and black-eyed peas, and then season with salt and pepper.

8. 8

   Cook just to meld the flavors together, 2 to 3 minutes.

9. 9

   In a large bowl combine the cooked vegetables, corn and vinegar, and mix.

10. 10

    Season with salt and pepper, and then stir in the remaining 2 tablespoons oil to serve.

* Per serving · 4 servings · Values may vary.