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Grilled Corn and Black Bean Salad


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Member since 2007

Serves 8 | Prep Time 25 minutes | Cook Time 15 minutes

Ingredients

4 ears of corn
2 large red peppers
1 medium red onion, chopped
1 medium zucchini, sliced in half lengthwise
1/2 cup fresh cilantro, chopped
Juice of 1 lime
Juice of 1/2 lemon
1 Tbls. honey
2 Tbls. red wine vinegar
2 Tbls. olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1 tsp. cumin


On a preheated outdoor grill or grill pan, cook ears of corn in husks for 10-15 minutes. Turn every five minutes.


Remove and allow to cool 5 minutes before handling.


While corn cooks, grill peppers and zucchini until just blackened. About 5 minutes per side.


Remove and slice into 1/4 inch pieces.


When corn has cooled enough to handle, remove husks and slice off the cob.


Toss corn, pepper, zucchini, and onion with all remaining dry ingredients in a large bowl.


Whisk honey, juices, oil and vinegar in a small bowl and pour over vegetables. Toss to coat.


Pairs Well With


Notes

All seasoning measurements are approximations, since I really just tossed in a little of this and a little of that until it was perfect! You may need to adjust measurements for your own taste.

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