Black Bean and Corn Salad
- 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
DirectionsWatch how to make this recipe
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 serrated knife remove the kernels. Set aside.
In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute 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.
Recipe courtesy of Guy Fieri
Recipe courtesy of Giada De Laurentiis