This salad is a nice way to use up leftover corn on the cob. It is a quick and easy side dish. Feel free to change up the beans if you prefer black or pinto beans. You could add bacon or ham to it as well.
Corn and Black-eyed Pea Salad
2 ears cooked corn on the cob
1 (15 oz.) can black-eyed peas, rinsed and drained
1 cup chopped fresh tomatoes
1 rib celery, thinly sliced
2 tablespoons chopped red onion
3 tablespoons extra virgin olive oil
1-1/2-2 tablespoons red wine vinegar
1/2 teaspoon dried Greek oregano or more to taste
salt and pepper to taste
1 tablespoon chopped flat leaf parsley
3 large basil leaves, torn
Begin by cutting the corn off the cob and placing it in a medium size bowl. Add drained beans, tomatoes, celery, and onion. Mix to evenly distribute. Add oil, vinegar, oregano, salt, and pepper to taste. Mix well. Add parsley and basil. Mix. Serves 4.