Samba Dogs from The Barbecue Bible by Steven Raichlen

Ingredients

• ¼ cup cooked fresh or frozen green peas, or drained canned petits pois
• ¼ cup corn kernels, freshly cooked, or drained canned corn
• 1 large egg, hard-cooked and cut into ¼ inch dice
• 1 ripe medium-size tomato, seeded (see box) and finely chopped
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 4½ teaspoons red wine vinegar, or more to taste
• ¼ cup pitted black olives, cut into ¼-inch dice
• ¼ cup diced red onion
• ¼ cup pimiento-stuffed green olives, cut into ¼-inch dice
• 8 best-quality hot dog buns, split
• 8 best-quality hot dogs