Ingredients

• 4 ears corn, shucked
• 5 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 2 cups grape tomatoes, halved lengthwise
• 1 cup chopped sugar snap peas
• One 15-ounce can black-eyed peas, drained and rinsed
• Salt and freshly ground black pepper
• 1 tablespoon apple cider vinegar

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Instructions

1. Preheat the grill over medium-high heat.
2. Grill the corn, or place over a gas burner set to medium heat, until charred, 2 to 3 minutes per side. Cool for 10 minutes, then cut the kernels away from the cob and reserve for later use.
3. Heat 3 tablespoons of the oil in a large saute pan set over medium heat. Saute the onions until slightly softened, 2 to 3 minutes. Add the garlic and saute for another 2 minutes. Reduce the heat to low, add the tomatoes, snap peas and black-eyed peas, and then season with salt and pepper. Cook just to meld the flavors together, 2 to 3 minutes.
4. In a large bowl combine the cooked vegetables, corn and vinegar, and mix. Season with salt and pepper, and then stir in the remaining 2 tablespoons oil to serve.