Grilled Corn and Black Bean Salad
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 peppers and ears of corn in husks for 15 to twenty 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 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
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.