Corn Husker Salad

8 large ears sweet corn
2 large red bell peppers
½ cup vegetable oil
¼ cup cider vinegar
2 tbs lime juice
1 tsp sugar
½ tsp kosher salt
2 15 oz cans black beans
½ cup finely diced sweet onion
¼ cup chopped cilantro
Heat 1 Tbsp. oil in pan. Cut corn from cob and add to pan. Cook until browned.

In a large bowl whisk together oil, vinegar, lime juice, sugar and salt. Add corn,

peppers, beans, onion and cilantro; stir to coat well. Cover and refrigerate

at least 30 minutes to allow the flavors to blend. This is best if made one

day ahead.

Yield: about 10 cups

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