| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 ear corn, shucked
- 5 tablespoons extra-virgin olive oil, plus more for brushing
- 5 tablespoons white wine vinegar
- 1 1/2 teaspoons honey
- 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 15-ounce can assorted beans, drained and rinsed
- 1 small red onion, diced
- 1 small plum tomato, diced
- 1/2 yellow bell pepper, diced
- 1 stalk celery, finely diced
- 1 jalapeño pepper, finely chopped (remove seeds for less heat)
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons chopped fresh oregano
- Kosher salt and freshly ground pepper
- Tortilla chips, for serving (optional)
Instructions
- Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.
- Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 270 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 398 mg |
Reviews
Don’t be discouraged by the amt of chopping. This is an excellent, balanced and healthy snack/side.