Grilled Corn and Black Bean Salad
  • Cooking Time: 15 minutes
  • Servings: 8
  • Preparation Time: 25 minutes
  • 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
  1. On a preheated outdoor grill or grill pan, cook ears of corn in husks for 10-15 minutes. Turn every five minutes.
  2. Remove and allow to cool 5 minutes before handling.
  3. While corn cooks, grill peppers and zucchini until just blackened. About 5 minutes per side.
  4. Remove and slice into 1/4 inch pieces.
  5. When corn has cooled enough to handle, remove husks and slice off the cob.
  6. Toss corn, pepper, zucchini, and onion with all remaining dry ingredients in a large bowl.
  7. Whisk honey, juices, oil and vinegar in a small bowl and pour over vegetables. Toss to coat.
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.