Black Bean and Corn Salad
Votes: 1
Time: 11 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Guy Fieri doesn't spend much time preparing this salad: he adds stewed bell peppers, snap peas, and fresh tomatoes, and it's ready to serve warm or cold.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 ears corn without leaves
- 2 tbsp. l. olive oil
- 1 cup diced red bell pepper
- 3/4 cup diced red onion
- 1/4 cup apple cider vinegar
- 430 gr. black beans
- 1 teaspoon crushed garlic
- 1/2 cup chopped green peas
- 1 teaspoon sea salt
- 1 tsp. crushed black pepper
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Recipes with similar ingredients: corn, sweet pepper, red onion, garlic, black beans, sugar snap peas, apple cider vinegar
Cooking the dish according to the recipe:
- Preheat grill to medium heat.
Grill the corn, turning frequently, until charred, about 2 minutes. Transfer the corn to a cutting board and trim the kernels with a serrated knife. - In a medium skillet over medium-high heat, add olive oil, red bell pepper, and red onion. Sauté for 3 minutes, then add vinegar, beans, and corn and simmer for 2 minutes.
Add the garlic and snap peas and cook for another 1 minute. Remove from heat, transfer to a deep serving dish, and season with salt and pepper. Serve warm or cold.
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