Corn Salad
1 ear corn
½ green bell pepper, cored, seeded and chopped
4 tbsps olive oil
2 cups cooked long grain rice
4 green onions, thinly sliced
Lime juice (1 lime)
Salt and pepper
1. Remove husk and silk from corn and brush with 2 tbsps of olive oil.
2. Wrap in foil and barbecue until corn is cooked.
3. Remove foil, allow to cool then run a knife lengthways to down to reomove kernels. Place kernels in a large bowl.
4. Add the remaining ingredients. Mix thoroughly.
5. Season with salt and pepper.
