Black bean and corn salad

Method

Black bean and corn salad

1) Preheat the griddle to medium.

2) Griddle the corn until lightly charred, about 2 mins, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.

3) In a medium saute pan over medium-high heat, add the olive oil, then the red pepper and the red onion. Saute for 3 mins, then add the vinegar, beans and corn and saute for 2 mins. Stir in the garlic and the mangetout and saute for 1 min more. Remove from the heat to a serving bowl and season with salt and pepper.

4) Serve warm or cold.