Kathy Whyte/ WNBF NEWS

Roasted Corn Salad (prep. time 10 minutes after the vegetables are roasted.  Serves 12 or more)

2 ears roasted sweet corn

½ roasted red bell pepper

½ roasted green bell pepper

½ onion

1 medium tomato

1 can Great Northern beans, drained and rinsed

2 Tb. fresh basil, shredded

2 Tb. extra virgin olive oil

1 Tb. balsamic vinegar

salt & pepper to taste 

Roast the ears of corn on a grill or in the oven for about 10 minutes until tender and caramelized.  Roast the bell peppers whole until the skin cars on all sides, about 15 minutes.  Place the hot peppers into a paper bag to cool.  Once they are cool enough to handle, the skin will just peel off. Cut in half and remove the seeds and ribs.  Dice the peppers into bite-sized pieces.  Slice the kernels off the cooled corn.  dice the onion and tomato. Put all the vegetables, including the beans, in a large bowl.  Drizzle with olive oil and vinegar. Add basil and gently toss.  Salt and pepper to taste.

Can be served room temperature or chilled.

Thanks to Down to Earth Whole Foods at 305 Grant Avenue, Endicott for sponsoring Foodie Fridays!