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

1. 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.

2. 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.

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