4 ears corn, husks removed
2 Tbsp. Cilantro & Red Onion Olive Oil
1 c. diced red bell pepper
3/4 c. diced red onion
1/4 c. Gala Apple Balsamic Vinegar
1 - 15oz. can black beans, rinsed and drained
1 tsp. minced garlic
1/2 c. snow peas, julienned
1 tsp. sea salt
1 tsp. Smoked Ground Pepper
Preheat the grill to medium.
Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside. In a medium sauté pan over medium-high heat, add the olive oil, then the red bell pepper, and the red onion. Sauté for 3 minutes, then add the balsamic vinegar, beans, and corn and sauté for 2 minutes. Stir in the garlic and the snow peas and sauté for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.
Tested in Heart Health Cooking Class