- 4 ears corn, husks removed
- 2 tablespoons olive oil
- 1 cup diced red bell pepper
- 3/4 cup diced red onion
- 1/4 cup cider vinegar
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon minced garlic
- 1/2 cup snow peas, julienned
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
Happy Monday everyone! I cant believe that its nearly August. Im trying to make the most of the rest of this summer and continue to grill out as much as possible. Following my grilled corn salsa recipe from last week, Im now hooked on grilling corn. I found this recipe for black bean and corn salad and thought it would be the perfect way to fix my grilled corn cravings.
As usual I deviated slightly from the posted recipe, however, if youd like an alternative method take a look at the link from above.
Lets start by grilling the corn. Preheat the grill to medium and grill the corn until its charred. This will take about 2 minutes on each side. Transfer the corn to a cutting board to cool and then cut off the kernels with a knife and place them in a medium bowl.
From here, place the remaining ingredients in a bowl and toss them well to coat with the vinegar and olive oil. You can serve this warm of cold but I suggest letting it sit for about an hour to soak up all of the flavors. This would also make for a great salsa.