Corn and Pepper Salad
2 red bell peppers halved, cored and seeded
10 ears of fresh corn husked
5 tbsp of olive oil
salt and pepper
3 tbsp red wine vinegar
1 tbsp dijon mustard
2 scallions, white part only thinly sliced
1/4 cup finely chopped fresh cilantro
1.Preheat a gas grill to medium and grill peppers, turning once ot twice until charred.
(10-15 minutes) Transfer to a bowl and cover tightly. Let stand 10 minutes. Remove
from bowl and scrape skin away.
2. Brush corn with 1 tbsp olive oil, season with salt and pepper. Grill corn turning
until lightly charred, 7-10 minutes. Remove from heat and cool.
3. In a large bowl, whisk vinegar and mustard. Season with salt and pepper and
whisk remaining olive oil. Dice peppers, cut corn kernels from cobs. Mix peppers,
corn, scallions and cilantro in bowl with dressing and oss. Season with salt and
pepper. Serve at room temperature.
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