Readers, Digest: Grilled corn salad

Readers, Digest header
A grilled corn and black eyed-pea salad is perfect for dinner after Thursday Night Market. Photo credit: Christina Saschin

The evenings are getting warmer, which makes it possible to cook and eat outside. Most of these ingredients can be found at the farmers market and incorporated into this recipe.

You can eat this salad as a main dish or as side dish with grilled chicken or meat patties. Black-eyed peas are high in fiber, which keeps you full longer and decreases cholesterol.

3 tablespoons olive oil
4 ears of corn
1 medium tomato
2 green onions, chopped
1 teaspoon lemon pepper
1 can (15 oz.) black-eyed peas, rinsed and drained
1 teaspoon salt
Total Time: 20 minutes
Yield: 8 cups

Brush olive oil on the ear of corn. Grill it on the barbecue for 15 minutes until the edges start to brown. Turn the corn as it is cooking.

Chop the tomato and green onions and place in a bowl.

Next, drain and rinse the black-eyed peas, then add them to the tomato and green onions.

Once the corn is cooked, cut the kernels from the cob with a knife. Add them to the bowl.

Finally, add lemon pepper and salt to the salad and serve warm or cold.

Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.