Grilled Corn and Avocado Salad

• 6 ear corn
• 2 tbsp. olive oil
• 2 tbsp. cider vinegar
• 1 tsp. kosher salt
• 1/2 tsp. Freshly ground pepper
• 1 can black-eyed peas
• 1 pt. cherry tomatoes
• 2 firm-ripe avocados
• 3 oz. feta cheese

1. Brush corn with olive oil and grill (outdoors or in a grill pan) over medium heat for about 10 minutes, until lightly browned on all sides.
2. Remove kernels from cobs with a sharp knife (you'll end up with 3 to 3 1/2 cups).
3. Meanwhile, in a large bowl, whisk olive oil, vinegar, kosher salt, and freshly ground pepper.
4. Add corn, black-eyed peas, tomatoes, avocado, cheese, and toss gently.
5. Serve with a few baby greens, if desired.

corn, olive oil, cider vinegar, kosher salt, freshly ground pepper, blackeyed peas, cherry tomatoes, avocados, feta cheese

Taken from www.delish.com/recipefinder/grilled-corn-avocado-salad-recipe-rbk0911 (may not work)