Nothing beats ultra-fresh vegetables drizzled with little olive oil and grilled to perfection. Use whatever happens to catch your fancy at the farmer's market or what pops up in your garden. The fresher the better!
Prep Time:10 |
Cook Time:15 |
Ready In:25 |
Ingredients:
- 1/2 tablespoon(s) lemon juice
- 5 tablespoon(s) extra-virgin olive oil
- salt and pepper (to taste)
- 1 red bell pepper (seeded and cut into 1/2-inch dice)
- 1 jalapeño pepper (seeded and thinly sliced)
- 1 bunch green onions (white and green portions, cut into 1-inch pieces)
- 1 1/2 cup(s) fresh corn kernels
- 1 cup(s) black beans (cooked, drained)
- 1 pint(s) cherry tomatoes (halved lengthwise)
Instructions:
1. To make the summer salad, increase the grill temperature to high heat. Place a fine-mesh grill pan on the grill and preheat for 10 minutes. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Season with salt and pepper.
2. Set the vinaigrette aside In a bowl, combine the bell pepper, jalapeño, green onions, 1 Tbs. of the olive oil, salt and pepper and stir to coat evenly with the oil. Transfer the pepper mixture to the grill pan and cook, stirring occasionally, until the peppers are charred and tender, 5 to 6 minutes.
3. Using tongs, push the pepper mixture to one side of the pan. Meanwhile, in a bowl, combine the corn, black beans, the remaining 1 Tbs. olive oil, salt and pepper and stir to coat evenly with the oil. Transfer the corn mixture to the grill pan and cook, stirring occasionally, until the corn is charred and tender, 6 to 8 minutes. Stir in the tomatoes and cook for 2 to 3 minutes more.
4. Transfer the pepper-corn mixture to a bowl, immediately add the vinaigrette and stir to combine. Adjust the seasonings with salt and pepper.
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