Fire roasted corn, pepper and black bean salad

One of my favourite summer things to do is to visit a local farmers market around the corner from our place. They always have wonderful fresh local fruit and veggies and really do inspire me to cook more on the grill and eat all my veggies! This side salad will now be a staple in our house this summer!! Especially when my own peppers in the garden ripen!!

 

FIRE ROASTED CORN, PEPPER & BLACK BEAN SALAD

 

 

5 Cobs of Corn, husked

1 Green Pepper, seeded and cut in half

1 Red Pepper, seeded and cut in half

1 Whole Jalapeno

1 Can Black Beans Rinsed

1/2 Red Onion, finely chopped

Bacon Fat (Optional)

Salt & Pepper

 

 

Dressing:

 

Juice of 1 Lemon

1 Garlic Clove, Minced

2 Tbsp Olive Oil

1 Tsp Honey Dijon Mustard

1 Tsp White Balsamic Vinegar

Salt & Pepper to taste



 

 

Brush the corn with either rendered bacon fat or olive oil. Season with salt and pepper.

Roast the Corn, Peppers and Jalapeno Pepper on a medium heat grill until cooked through and some char marks appear.

In the meantime prepare your dressing and add your beans and onion to a large bowl.

All charred and ready to chop!

Using a sharp knife cut the kernels off the cobs and chop up your peppers. Add to the beans, onion and dressing

Toss to combine and enjoy!!! Add more dressing and seasoning as you feel fits! Serve alongside your favourite summer BBQ items!