½ small red onion, cut into 1-inch-thick slices
1 cup cooked butterbeans,
Lady peas or Sea Island Red peas
2 tomatoes seeded and cut into ¼-inch dice
2 ears corn shucked,
boiled for 4 minutes and kernels cut off the cob
½ small shallot, finely minced
4 sprigs dill fronds, coarsely chopped
Several chives, finely chopped
1 tablespoon sherry vinegar
Kosher salt and freshly ground white pepper
3 tablespoons olive oil,
plus more for drizzling if desired
- Prepare a hot grill or preheat broiler. Grill or broil onion slices, turning once, until lightly charred on both sides, about 3 to 4 minutes per side. Let cool, then cut into ¼-inch dice.
- In a large bowl, combine the charred onion, butterbeans or file peas, tomatoes, corn, shallot, dill, and chives.
- Stir in sherry vinegar and season with salt and pepper. Stir in olive oil, taste, and adjust seasoning as needed.
- Recipe by Chef Frank Stitt of Highlands Bar and Grill in Birmingham