Sweet Corn and Black Bean Salad

Corn on the cob is roasted until slightly blackened, cut from the cob and combined with vegetables, jalapeno, cilantro, pumpkin seeds & black beans.

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Ingredients:

• 3 ears sweet white corn
• 1 small zucchini, diced
• 2 red bell peppers, diced
• 1/2 cup red onion, diced
• 1 small jalapeno, seeded and diced (adjust to suit your taste)
• 1/2 cup chopped cilantro
• 1 can black beans, drained and rinsed
• 1/4 cup toasted pumpkin seeds
• About 1/4 cup olive oil
• 1/2 to 1 teaspoon kosher salt

Method

Heat a grill or grill pan to medium-high and roast the corn on the cob, turning occasionally until all sides are slightly blackened. When corn is cool enough to handle, use a chef's knife to cut the kernels off the cob. Heat a small amount of the olive oil in a small skillet over medium-high heat; saute diced zucchini until tender. In a large bowl combine the corn kernels, zucchini, red bell pepper, onion, jalapeno, cilantro, black beans, pumpkin seeds and olive oil to moisten. Mix thoroughly. Add salt to taste. Salad may be served at room temperature or chilled.

Notes:

Number of servings: 6-8

Submitted By: wickedywitch76
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