Grilled Corn and Avocado Salad

*6 ears of corn *2 Tbsp. cider vinegar *1 (15 oz.) can of black-eyed peas, rinsed and drained *1 pint cherry tomatoes, halved *2 firm-ripe avocados, peeled and diced *3 oz. feta cheese, crumbled (about 3/4 cup)

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. Remove kernels from cobs with a sharp knife (you'll end up with 3- 3.5 cups). 2. Meanwhile, in a large bowl, whisk 2 Tbsp. olilve oil, vinegar, 1 tsp. kosher salt, and 1/2 tsp. fresh ground pepper. Add corn, black-eyed peas, tomatoes, avocado, cheese, and toss gently. Serve with a few baby greens, if desired. Makes 4 servings. -Redbook Magazine