Thursday, May 2, 2013

Corn, Chick Pea, and Roasted Red Pepper Salad

How's about another vegan experiment?

Roasting and preparing the red peppers takes some time, but it's worth it.

Corn, Chick Pea, and Roasted Red Pepper Salad

2 ears fresh corn, cut from the cob (or equal amount frozen)
2 red bell peppers
2 teaspoons olive oil
1 can chick peas (or whatever bean you want)
2 handfuls fresh cilantro
Lime juice to taste
Tabasco to taste
Salt to taste

Coat the peppers in 1/2 of the olive oil, place them on a cookie sheet, and place them in a 375 degree oven for about 15 minutes, turning the peppers every so often until the skin blackens in several places. Take the peppers out of the oven, and place them in a paper bag until they have cooled enough to peel off the skin. Seed and dice the peppers.

In large bowl, add the corn, peppers, chick peas, cilantro, and lime juice, salt, remaining olive oil, and Tabasco. Mix well. Serve immediately, or chill.

This also turned out well. You can add some sour cream or cheese (or both!) and keep it vegetarian, too. I might try adzuki beans next time for a different take.