2 ears corn, husked and de-silked
About 1 1/2 cups jicama, peeled and chopped into bite size pieces
1/2 sweet white onion, chopped
1 anaheim pepper, chopped
1 red bell pepper, chopped
1/2 bunch cilantro, chopped fine
1 lime, juiced (note, make sure it's a juicy lime. A couple of mine were dried up like prunes; I hate it when that happens)
1 can black beans
1 Tablespoon thai chili paste
1 Tablespoon agave nectar
2 Tablespoons extra virgin olive oil
3 Tablespoons apple cider vinegar
Place your husked and de-silked corn directly on the BBQ. Let cook, turning periodically, for about 10 minutes. You want to turn them so they will get the grill marks.
This is a pic of the additional corn, bbq'd with the husks on.
You can do it this way too, but you won't get the grill marks.
In a bowl, combine jicama, onion, anaheim pepper, red bell and cilantro. Squeeze the lime over this mix and stir to combine.
When corn is done, remove from grill and use a sharp knife to remove the kernels from the cob. Note: some kernels will stick together. This is ok! It gives the salad character.
Add de cobbed corn to bowl of veg and lime.
In a dressing shaker, or jar... like a mason jar with a lid, combine the thai chili paste, agave nectar, olive oil and vinegar and shake vigorously.
Pour dressing over top of the veg, ensuring that all of it gets out of the jar... use a spatula if you have to.
Mix to combine and let sit. Note: it's good to let the salad sit for a minute because it allows the dressing to really incorporate with the veg. That's why it was so good the next day, which makes it a great 'make ahead' recipe.
As an entree on top of spinach or on the side with something else. The first night we had it I topped it with a little feta cheese. The next day at the party I served it straight up. That means it can be vegan or vegetarian!