Categories: Sides
Ingredients
- 1 ear corn, shucked
- 5 tbsp olive oil, plus more for brushing
- 5 tbsp white wine vinegar
- 1 1/2 tsp honey
- 1/2 to 1 tsp cayenne pepper
- 1 tsp garlic powder
- 15 oz. 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 jalapeno, finely chopped
- 2 garlic cloves, minced
- 2 tbsp chopped fresh parsley
- 1 1/2 tsp chopped fresh oregano
- Kosher salt and black pepper
- Tortilla chips, for serving
Directions
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Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8-10 minutes. Cut the kernels off the cob.
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Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeno, garlic, parsley and oregano; toss evenly until coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.