RECIPES
10
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Grilled Red Pepper Salad
This recipe is great served as a side with the flounder recipe on page 11 or
it can be served as salsa with tortilla chips. If more heat is desired, add a
splash of hot sauce!
2 red bell peppers
1 onion, chopped
1 tsp. + ¼ cup olive oil
¼ cup + 2 Tbsp. lime juice
15 oz. can black beans, drained and rinsed 1 cup cilantro, chopped
2 cups corn
1–2 cloves garlic, minced
2 tomatoes, chopped
1 tsp. salt
1 jalapeno pepper, minced
1. Preheat the grill on 4 (350
o
F).
2. Remove the seeds and slice the red peppers into strips. Toss with 1 tsp.
olive oil and cook on the grill, with lid on, for 5 minutes.
3. Turn the pepper strips and cook, with lid on, another 5 minutes.
4. Turn off the grill and move the pepper strips to a cutting board to cool.
5. Combine all remaining ingredients in a large bowl. Chop the peppers and
add them to the bowl also. Stir well.
Serves 6