Hello, summer! Embrace the hot days with this Colourful Grilled Corn Salad.
Author: Jeanine Friesen
6 cobs of corn, shucked and cleaned
1 can black (or kidney) beans, drained and rinsed
1 red pepper, chopped
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped
1 jalapeno pepper, finely diced (optional)
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 tablespoons lime juice
1 tablespoon agave nectar
1 teaspoon salt
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon chili powder
dash hot sauce
Grill cleaned corn over medium heat for 15-20 minutes, until slightly blackened in areas, allow to cool and cut off corn into a bowl. Add black beans, red pepper red onion, cilantro and jalapeno pepper.
In a small bowl, whisk to combine the olive oil, red wine vinegar, lime juice, agave nectar, salt, garlic, cumin, black pepper, chili powder and hot sauce.
Pour over corn mixture and stir to coat.
Refrigerate for at least half an hour, or until ready to serve.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/08/colorful-grilled-corn-salad.html