Ingredients

• 4 ears grilled corn
• 1 pound edamame, cooked and shelled
• 2 1/2 cups cooked black-eyed peas (if using canned, be sure to drain)
• 1 red onion, finely chopped
• 4 stalks celery, finely chopped
• 4 tablespoons melted butter or 2 tablespoons olive oil
• 1 1/2 cups balsamic vinaigrette, or as needed
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 1 large head red leaf lettuce, torn into bite size pieces
• 1 (12-ounce) bag baby spinach
• Sliced plum tomatoes, for garnish

Directions