Ingredients

• 3 or 4 ears of corn (husk removed)
• 1 can drained kidney beans
• 1 can drained white beans
• 1 can drained cannellini beans
• 3/4 c olive oil + 2 tbsp for brushing corn
• 1/2 c fine chopped red onion
• 1/2 white wine vinegar
• 1/3 c sugar
• 2 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 c chopped cilantro
• 2 tsp minced oregano leaves
• Zest of 1 lemon

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Instructions

1. Prepare grill surface to med hi heat. Grill grates or surface.
2. Brush corn with olive oil and grill 2 mins per side or until nice and charred.
3. Once done remove kernels from cob using a sharp knife in a big bowl. Keep used cobs of corn after removing kernels.
4. In a separate bowl whisk sugar into vinegar to dissolve.
5. Add remaining ingredients to bowl with kernels.
6. Combine vinegar mixture to other ingredients.
7. Using the back of a knife scrape the milk from the leftover cobs in the bowl with rest of ingredients.
8. Toss all ingredients together.
9. Can be served room temp or chilled.