Ingredients: Makes 19 servings
12-1/2 ea Fresh Corn on Cob (in husk)
1 lb Black Beans, Dry
1/2 cup Chives, Fresh Chopped
1/3 cup, 2 tsp Sherry Vinegar
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
3 TBSP Extra Virgin Olive Oil
Directions:
- Soak beans in water overnight. Drain and rinse.
- Add 5 quarts fresh water, bring to a boil and cover. Reduce heat to a simmer for 50-55 minutes or until tender. Reserve 6 ounces of cooking liquid and strain beans. Refrigerate until ready to use.
- Place the corn (in husks) on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and cut kernels off the cob. Refrigerate until ready to use.
- Whisk together vinegar, oil, cooking liquid, chives, salt and pepper.
- Combine corn and beans and toss with the vinaigrette.
Nutrition information:
Serving size: 1/2 cup Cal: 130; Protein: 6g; Carbs: 22g; Total Fat: 3g; Sat Fat: 0g; Sodium: 220mg; Fiber: 4g
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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