The ingredients are simple and it went well when we dined on Grilled marinated Flank Steak Marinated a week ago. Enjoy!
Roasted Corn, Tomato and Black Bean Salad
3 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 teaspoon salt
1 teaspoon freshly cracked black pepper
8-10 cherry tomatoes cut in half
Preheat the grill to medium.
Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a sharp knife, slice the kernels from the cob. Set aside.
Put the Red pepper, tomatoes, beans, red onion and corn in a bowl. Stir in the garlic. Whisk vinegar and olive oil together and add to the salad. Season with salt and pepper. Serve cold.
This salad kept perfectly in the refrigerator for 24 hours, I cannot vouch for much past that, as there wasn't any left!!
It is the perfect Summer dish, to eat al fresco and take to a picnic, BBQ or a potluck....or pack it up and eat it at your desk at work! It doesn't require heat in the kitchen and takes no time at all to whip it up! Also, feel free to grill your corn a day ahead if you would like!
Wee Bear and I are back from our month in Dubai and Africa. We lived our dream and it could not have gone any better. The Singita lodges that we stayed at in the African bush were just voted best in all Africa, and I can vouch for that. There was nothing to want for!