The crisp texture of the smokey roasted corn mixed with the smoothness of the beans just sets this dish off perfectly.
Enjoy!
Ingredients:
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
Directions:
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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