Grilled Potato and Black Bean Salad with Garlic
- 1 1/2 lbs new potatoes
- 1 cob of corn
- 1/2 cup black beans
- 1 red pepper, grilled (or raw)
- 1/3 cup chopped olives of your choice
- 1/3 cup chopped parsley
- Lemon Garlic Dressing
- 4 tbsp olive oil
- 3 tbsp fresh squeezed lemon juice (1 lemon)
- 1 garlic bulb, roasted
- 1/4 tsp fresh ground black pepper
- salt to taste
Place potatoes directly on barbeque grill (or in oven), turning them often to prevent skin from burning. Cook thoroughly. Let cool to room temperature. Potatoes may be left whole or cut into halves.
Brush garlic bulb with olive oil and grill until very soft, approximately 30 minutes. Peel cloves and mash with a fork.
Seed and core red pepper and cut into 6 or 8 strips. Brush with olive oil. Grill until softened, about 8 – 10 minutes. Cool. Cut into chunks.
Put corn on the cob into boiling water (or on the grill) and cook until just done. Cool and cut kernels off the cob with a sharp knife. (You can substitute 1/2 cup canned corn for fresh.)
Chop olives and parsley. Combine all salad ingredients in salad bowl.
Combine mashed garlic with olive oil, lemon juice, salt and pepper.
Dress salad with lemon garlic dressing until moistened. Serve at room temperature.