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

Ingredients:

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

Preparation:
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)