Black-eyed Pea Salad with Grilled Corn and Roasted Red Pepper Viaigrette

Ingredients:

1 1/2 c corn
1 cup black-eyed peas
olive oil
Fresh salad greens
Tomatoes
1 Poblano pepper
1 1/2 Red peppers
Tomato
Pear
Mixed Greens
Basalmic vinegar
Red Wine vinegar
Lemon juice
Mustard seed
Salt
Pepper

Ingredients

Roast the corn and black-eyed peas (canned is fine) in a little butter and sacherie's. Place in the middle of a salad plate.

Roast a red pepper and a pear, skin and puree. Combine with olive oil, basalmic vinegar and red wine vinegar, lemon juice, crushed mustard seed, 1 clove garlic (chopped or pressed), salt and pepper. Toss with salad greens, chopped peppers and tomato.

Serve surrounding the corn and black-eyed peas