Recipe courtesy of Eddie Jackson
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Grilled Corn and Bean Salad
15 min
10 min
5 min
8 servings
15 min
10 min
5 min
8 servings



Prepare grill surface to med hi heat. Grill grates or surface. 

Brush corn with olive oil and grill 2 mins per side or until nice and charred. 

Once done remove kernels from cob using a sharp knife in a big bowl. Keep used cobs of corn after removing kernels. 

In a separate bowl whisk sugar into vinegar to dissolve. 

Add remaining ingredients to bowl with kernels. 

Combine vinegar mixture to other ingredients. 

Using the back of a knife scrape the milk from the leftover cobs in the bowl with rest of ingredients. 

Toss all ingredients together. 

Can be served room temp or chilled.

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