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
Preheat the grill over medium-high heat.
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.
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.
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.
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