Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 
                                                            

Pea & Corn Salad

12 cup apple cider vinegar

12 cup sugar

14 cup canola oil

Kosher salt and freshly ground black pepper, to taste

2 cups sweet peas

3 ears corn, husks and silks discarded, Roasted over fire until crisp tender, kernels sliced from cobs and reserved

2 stalks celery, finely chopped

½ red bell pepper, seeded and finely chopped

½ green bell pepper, seeded and finely chopped

½ purple onion, finely chopped

Whisk vinegar, sugar, oil, salt, and pepper in a large bowl; set aside. Bring a 2-qt. saucepan of salted water to a boil. Add peas and cook until bright green and tender, 1-2 minutes. Transfer peas to a bowl of ice water until chilled. Drain and add to bowl along with remaining ingredients; toss to combine. Let sit for 30 minutes before serving.