August 18, 2014 8:47 pm

Roasted Corn Salad

4 cobs fresh corn, peeled

1-2 red peppers, cored and cut into quarters

1 sweet onion, cut into quarters

2 cups edamame beans cooked and shelled

one – 12 ounce can black beans rinsed and drained well

1 jalapeno pepper  (optional)

sea salt to taste

fresh ground pepper

1/2 bunch fresh cilantro chopped

feta cheese (optional)

 

Place the peeled corn, red peppers, onion wedges and jalapeno on the BBQ, lightly brush with oil and grill until the pepper is blistered and the corn nicely browned on all sides.

Let the veggies cool, then cut the kernels from the cobs, dice the peppers and sweet onions.

Place in a large bowl, add the drained beans, cooked edamame, chopped jalapeno (optional) and cilantro.  Pour the champagne lemon dressing over top and stir to combine.

Top with crumbled feta and season with sea salt and pepper.

 

Champagne Lemon Dressing

1 large garlic clove minced

1 heaping tablespoon Dijon mustard

1/4 cup champagne vinegar  “O” brand is very good

2/3 lemon infused olive oil

pinch of sea salt

 

Whisk the garlic, mustard and vinegar together, slowly pour in the oil whisking the entire time until the dressing is smooth and creamy.  Pour over the salad and enjoy.

Serves 6-8

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