Monday, July 30, 2012
Grilled Corn & Pepper Salad
4 ears of corn, seasoned and grilled
1 large green bell pepper, diced
1/2 cup black or pinto beans
1/2 cup chopped red onion
1/2 cup chopped cilantro
1-2 jalapenos, seeded and minced
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 cup cotija cheese
2 tbsp olive oil
2 tbsp lime juice
Salt and freshly ground pepper to taste
1 tbsp olive oil
Set grill to medium heat. Shuck corn, then drizzle with olive oil and sprinkle with salt and pepper. Place on grill and turn occasionally, browning the corn just slightly. This should only take about 5 minutes per side.
Set the corn aside to cool. Chop other vegetables and combine in large bowl. Remove the kernels from the corn and add corn to the mixture. Mix together with remaining ingredients and add salt and pepper to taste.
Tips - This can be served cold or at room temperature. If you have time you can also grilled the peppers. Enjoy!