Texas-style Cowboy Caviar

1. Coat the corn with olive oil and place onto the grill (or a large cast iron pan on the stove) rotating occasionally, for about 10 minutes. There should be nice char marks on the corn. Carefully cut the kernels off of the cob.
2. In a large bowl, combine corn kernels, onion, red pepper, tomato, jalapeño, avocado, black eyed peas, black beans, scallions, and cilantro.
3. In a small bowl, add in garlic, red wine vinegar, lime, honey, and 1/2 cup olive oil. Add in salt, pepper, and crushed red pepper flakes. Whisk until evenly mixed.
4. Pour the dressing over the bean and veggie mixture and stir until evenly incorporated. Serve with tortilla chips. Enjoy!