Grilled Corn And Bean Salad

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
8 servings

Ingredients
  • 3 or 4 ears of corn (husk removed)
  • 1 can drained kidney beans
  • 1 can drained white beans
  • 1 can drained cannellini beans
  • 3/4 c olive oil + 2 tbsp for brushing corn
  • 1/2 c fine chopped red onion
  • 1/2 white wine vinegar
  • 1/3 c sugar
  • 2 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 c chopped cilantro
  • 2 tsp minced oregano leaves
  • Zest of 1 lemon
Directions
  • 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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    Not what you're looking for? Try:

    Grilled Corn and Bean Salad

    Recipe courtesy of Valerie Bertinelli