Grilled Corn, Edamame, and Black-eyed Pea Salad

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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