Thursday, May 20, 2010

Recipe Of The Day: Black Bean & Roasted Corn Summer Salad

This recipe is delicious, healthy, simple to make and affordable year round. This is one that can be served up hot or cold and can either be a main dish itself if your looking to go light or will work alongside just about main entree you wish to pair it up with. Usually served up along our classic pink peppercorn crusted steaks this time out we chose to let the salad speak for itself and take center stage.
The crisp texture of the smokey roasted corn mixed with the smoothness of the beans just sets this dish off perfectly.
4 Ears Corn (Husks Removed)
2 TBS Olive Oil
1 Cup Red Bell Pepper (Diced)
¾ Cup Red Onion (Diced)
¼ Cup Cider Vinegar
1 (15-Ounce) Can Black Beans (Rinsed And Drained)
1 tsp Garlic (Minced)
¼ Cup Snow Peas (Julienned)
1 tsp Sea Salt
1 tsp Freshly Cracked Black Pepper

Preheat the grill to medium.
Grill the corn until lightly charred, about 2 minutes, turning frequently.
Transfer the corn to a cutting board and using a serrated knife remove the kernels.
Set aside.
In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion.
Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes.
Stir in the garlic and the snow peas and saute for 1 minute more.
Remove from the heat to a serving bowl and season with salt and pepper.
Serve warm or cold.

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