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CORN - Black Bean and Corn Salad
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Black Bean | |
Corn Salad | |
Recipe courtesy Guy Fieri Serves: 6 servings Ingredients | |
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 |
Directions
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.
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