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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this recipe on the cooking blog A Southern Grace. I love beans of any kind, especially in salads - I'm really looking forward to trying this one. Ingredients:
3 ears sweet corn, kernels removed from the cob |
1 green bell pepper, chopped |
1/2 cup pickled jalapeno pepper, chopped |
1 (14 1/2 ounce) can black beans, rinsed |
1 (14 1/2 ounce) can red kidney beans, rinsed |
1 (14 1/2 ounce) can chickpeas, rinsed |
1 (14 1/2 ounce) can diced tomatoes with green chilies, drained |
1/2 cup finely chopped fresh cilantro |
1 cup barbecue sauce |
Directions:
1. Saute the corn until lightly browned, about 3-4 minutes. Remove from heat, and add to a large bowl.
2. Add the green and jalapeno peppers, rinsed beans, drained tomatoes, and barbecue sauce; stir until well combined. Gently stir in the cilantro. Adjust seasonings if necessary.
3. Serve at room temperature or slightly chilled, though it tastes better if it's allowed to marinate for at least a couple of hours.
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