THANK YOU NEW YORK TIMES! I think this recipe is my new obsession! I used grilled corn and it was DELICIOUS. It’s the perfect side dish!


⅓ cup olive oil

¼ cup red wine vinegar

3 to 4 garlic cloves, minced

1 teaspoon granulated sugar

Kosher salt and black pepper


3 plum tomatoes, cored, seeded if desired, and diced

½ red onion, finely diced (about 3/4 cup)

1 (15-ounce) can black beans, rinsed

1 (15-ounce) can black-eyed peas, rinsed

1 ½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)

1 red, green or yellow bell pepper, seeded and finely diced

1 jalapeño, seeded and finely diced

½ cup chopped cilantro leaves and tender stems, plus more for garnish, if desired

scallion, white and green parts, chopped, for garnish (optional)

Tortilla chips, for serving


Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, ½ teaspoon salt and ½ teaspoon pepper to combine.

Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.

To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

(recipe found in the New York Times August 23, 2020)

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