Ingredients

• 2 ears - medium sized corn
• 1/4 - each of black bean and mayocoba bean, soaked overnight and cooked (don't make them mushy).
• approx 1 to 1.5 cups - bell peppers, chopped into large bite sized pieces
• 1 - onion
• For the vinaigrette:
• 1 tbsp - balsamic vinegar
• 2 tbsp - extra virgin olive oil
• 1/2 tsp - sugar
• 1/2 tsp - cumin
• 1/2 tsp - chilli powder
• salt
• few sprigs - mint leaves

How to Make Grilled Corn and Bean Salad

• Heat a grilling pan, spray with little oil and place the corn. Grill them till all the sides are charred. In the same pan, place the vegetables.
• Turn them after 1 minute and grill until done.
• Meanwhile keep the corn upright and while holding the top, run the knife on its edges thereby removing the corn.
• Repeat for the second ear of corn.
• Now add the corn, grilled vegetables (chop them further into small pieces if required) together along with the cooked beans.
• Prepare the vinaigrette and give it a whisk.
• Pour it on the corn mixture along with mint leaves. Give it a toss.
• Freeze it for at least 1 hour (best is overnight freezing) for the flavours to mix and serve.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/