ROASTED CORN SALAD
I like to grill the corn on the barbeque to intensify the flavour and charr the kernels. It is perfect for pot luck and picnics.
3 large cobs of fresh corn, peeled
1 sweet onion, peeled and quartered
1 large red pepper, quartered and cored
1 cup cooked, peeled edamame beans
8 ounce can black beans rinsed and drained
¼ cup jarred jalapeno slices, blotted dry
½ cup chopped fresh cilantro
Heat the bbq to medium high, lay the corn, red pepper and onion on the grill.
Continue to cook until the corn is charred evenly, the pepper darkened and the onion nicely browned.
Place the peeled edamame into a medium bowl, add the drained black beans and finely chopped jalapeno. When the grilled veg have cooled, strip the kernels from the cob and add to the bowl. Dice the pepper and onion into a ¼ inch dice, add to the bowl.
Dressing:
1 large garlic clove minced
1 tbsp Dijon mustard
2 tbsp champagne vinegar
2/3 cup lemon infused olive oil
Sea salt to taste
Freshly ground black pepper to taste
Mix the dressing ingredients together, pour over the salad and toss well to coat the veggies evenly. Adjust with additional sea salt if needed. Serve at room temperature.
Makes 4 cups.
