2 ears Grilled Corn
3 T red wine vinegar
1 clove garlic, minced
1 t sea salt
1 t cumin
1/8 t cayenne pepper
3 T honey
2 T olive oil
1 can black beans (19 oz), drained and rinsed
1/4 red onion, finely diced
1/2 bunch cilantro, finely chopped
Use the Grilled Corn.
Alternatively, simmer corn in salted water for 10-15 min.
Cut the kernels off the cob.
Combine red wine vinegar, garlic, salt, cumin, cayenne and honey in a jar with lid and shake until salt is dissolved.
Add olive oil and shake well.
Keeps in the fridge, covered, for 2 weeks, or use right away.
In a large bowl, mix corn, beans, red onion, and cilantro, pour the dressing from the jar and serve.
Match made in Heaven:
Great summer side to any grilled meat.
Or can use lettuce hearts leaves as a cup and top it with some Queso Fresco.