Photo by Caleb Chancey

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Serves 4

  • 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
  1.  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.
  2. In a large bowl, combine the charred onion, butterbeans or file peas, tomatoes, corn, shallot, dill, and chives.
  3. 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

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