Scovie-Spotlight-Palo-Alto-Fire-Fighters-Pepper-Sauce

Scovie Spotlight – Palo Alto Firefighters Grilled Corn and Black Bean Salad

In BBQ - Grilling - Smoking, Recipes, Scovie Spotlight, Veggies by Dave DeWittLeave a Comment

Share this PostEmail this to someoneShare on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0Share on Tumblr0Share on Reddit0

Scovie Spotlight-Palo Alto Fire Fighters Pepper SauceThis refreshing summer salad recipe from 2015 Scovie Awards winner Palo Alto Firefighters is the perfect dish to bring to a hot summer party…
 
 
 
 
 
 
 
 
 
 
 
 

Palo Alto Firefighters Grilled Corn and Black Bean Salad
Write a review
Print
Ingredients
  1. 2 ears of corn
  2. 2 red bell peppers
  3. 1 can black beans
  4. 1 bunch cilantro
  5. 1/2 cup barley
  6. 1 yellow onion
  7. 2-3 green onions
  8. 4 Tbsp Palo Alto Firefighters Pepper Sauce
Instructions
  1. Clean corn on the cob and red peppers. Place directly on hot grill (peppers skin side down) until black marks show. Pepper's skin should be heavily blistered and loose. Set aside to cool.
  2. Cook barley by package directions, when done, stir in 1 Tbsp Pepper Sauce and let cool slightly.
  3. Dice yellow onion and saute until translucent.
  4. Drain and rinse black beans.
  5. Thinly slice the green onion, chop the cilantro, cut the corn from the cob, and peel and dice the red peppers.
  6. Combine all ingredients with 3 Tbsp pepper sauce, salt to taste.
Notes
  1. For more product information and to order online visit paloaltofirefighters.com
Burn Blog http://www.burn-blog.com/
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.