This is a healthy, filling meal in and of itself, but it also pairs well with grilled or roast chicken and a glass of cold beer. Serves six.
- When you grill the pepper, it needn't be oiled. When it's charred, place it in a paper bag so that the skin slips off more easily.
- Brush corn with about 1 tbsp. oil, season with salt and pepper, and grill over hot coals until majority of ear is charred lightly.
- Grill red pepper until well-charred, place in bag and let cool. Slip skin off, remove seeds and slice into strips.
- Cut corn off cobs and place in bowl.
- Drain can of beans, rinse several times in cold water and add to corn.
- Add grilled pepper, jalapeno, cilantro, red onion, jicama, salt, pepper, vinegar, lime and oil to corn.
- Form bowls with lettuce leaves on different salad plates, and spoon some of mixture into leaves. Serve immediately.
- 1 (12-oz.) can black beans
- 1 head butter lettuce, leaves separated and cleaned
- 1/4 cup Diced Jalapenos
- 1 red bell pepper
- 1/2 c. diced jicama
- 1/2 c. olive oil
- 1/2 c. red onion, minced
- 1/2 tsp. salt
- 1/4 c. chopped cilantro
- 1/4 c. red wine vinegar
- 1/4 tsp. pepper
- 4 ears sweet white corn, shucked
- juice of 1 lime