Chef Jason Capps: Roasted Corn & Three Bean Salad

Chef Jason Capps, of Bella Sera, stopped by Pittsburgh Today Live to talk more about how he is raising money for a local charity, and during his visit he showed how to make one of his tasty recipes!

Roasted Corn and Three Bean Salad with Fresh Italian Parsley and Chili Lime Vinaigrette


1 – 16 oz package lima frozen beans (thawed)
5 ears of corn in husk (soaked overnight)
¾ cup red bell pepper, diced
½ cup red onion, minced
¼ cup fresh Italian parsley, chopped
1 tablespoon jalapeno, seeded and minced
1 – 16oz can cannellini beans or other white beans, rinsed and drained
1 – 15oz can black beans, rinsed and drained
¼ cup fresh lime juice
¼ cup red wine vinegar
1 tablespoon garlic, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon hot sauce (optional)
Dash of ground cayenne pepper

Soak corn in water overnight, then roast on grill on medium heat or in oven at 300 degrees for 20-30 min, until kernels are tender. Allow corn to cool and cut kernels off the cob. Transfer corn to bowl. Add bell pepper and next five ingredients (through black beans) to bowl; toss well. Combine juice, vinegar, and next 7 ingredients (through red pepper) in a small bowl; stir with a wisk. Add juice mixture to bean mixture; toss well. Cover and chill 30 minutes. Serve immediately. Yield 10 servings (about 1 cup)

  • PTL Links: August 18, 2011 « CBS Pittsburgh

    […] Chef Jason Capps’ Recipe […]

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