Grilled Corn And Bean Salad
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 can
Kidney Beans (drained)1 can
White Bean (drained)1 cup
Red Onion (fine chopped)1 cup
Sugar2.5 tsps
Kosher Salt1 tsps
Black Pepper1 cup
Cilantro (chopped)2 tsps
Oregano Leaves (minced)Directions:
1
Prepare grill surface to med hi heat
2
Grill grates or surface
3
Brush corn with olive oil and grill 2 mins per side or until nice and charred
4
Once done remove kernels from cob using a sharp knife in a big bowl
5
Keep used cobs of corn after removing kernels
6
In a separate bowl whisk sugar into vinegar to dissolve
7
Add remaining ingredients to bowl with kernels
8
Combine vinegar mixture to other ingredients
9
Using the back of a knife scrape the milk from the leftover cobs in the bowl with rest of ingredients
10
Toss all ingredients together
11
Can be served room temp or chilled