Black Bean & Corn Salad, 5/30/12

Michael Lanari-Kitchen & Bath Concepts



4 ears corn, husks removed

2 tablespoons olive oil

1 cup diced red bell pepper

3/4 cup diced red onion

1/4 cup cider vinegar

1 (15-ounce) can black beans, rinsed and drained

1 teaspoon minced garlic

1/2 cup snow peas, julienned

1 teaspoon sea salt

1 teaspoon freshly cracked black pepper



Preheat the grill to medium, or use grill pan over medium high heat.

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 saut pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saut for 3 minutes, then add the vinegar, beans and corn and saut 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.