|15 min||10 min||4|
|3 large ear(s)||Sweet white corn|
|1 can (15oz)||Black beans, canned (drained and rinsed)|
|1 can (15oz)||Chickpeas, canned, drained (drained and rinsed)|
|1/2 can(s) (15 oz)||Red kidney beans, canned, drained (drained and rinsed)|
|2 cup||Green/yellow string beans, raw|
|1/2 cup||Cilantro (coriander) (chopped)|
|1/2 medium||Red onion (diced)|
|1 medium pepper(s)||Red bell pepper (diced)|
|1 medium pepper(s)||Jalapeno pepper (seeded and diced, optional)|
|155 ml||Extra virgin olive oil (1/2 cup and a tbsp)|
|3 whole lime(s)||Lime juice (fresh)|
|1 whole lime(s)||Lime peel (zest)|
|2 tsp||Chili powder|
|1/2 tsp||Paprika, smoked (optional)|
|1/2 tsp||Sea Salt|
|2 tsp||Coconut sugar|
|1 dash||Hot pepper (chili) flakes (or 1/2 tsp chipotle paste)|
|2 tbsp||Rice vinegar|
|1 tsp||Black pepper|
Trim and chop green beans. Blanche by cooking in boiling water 5 minutes then throwing in an ice bath.
Remove cob of corn from husk. Brush with 1 tbsp olive oil. Sprinkle with salt and pepper. Grill over medium heat for 5 – 10 minutes, turning as they char. Remove from grill and let cool. Once cool slice corn on the cob with a sharp knife.
For the dressing, combine corn, beans, cilantro, onion, pepper and jalapeno in a large bowl.
For the dressing, combine 1/2 cup oil, lime juice and zest, chili powder, paprika sea salt, sugar, chili flakes and vinegar.
Pour dressing onto salad and mix well. Season with more salt if needed. Place in fridge to marinate for at LEAST a few hours. Stir every so often. This is tastiest the next day, or even day two.