1/2cupmarinated red peppersI used Bird's Beak peppers from the olive bar
1cupcherry tomatoeshalved or quartered
1/3cupextra virgin olive oil
4Tablespoonsred wine vinegar
1tspgrainy Dijon mustard
1tspsmooth Dijon mustard
pinchsalt and fresh cracked black pepper
1Tbspfresh thyme leaves
Combine all the salad ingredients in a large bowl.
Whisk together the dressing and taste to adjust any of the ingredients. Toss the salad with the dressing. Add salt and fresh cracked black pepper to taste. Cover and refrigerate for an hour or two before serving.
Serve garnished with more fresh thyme leaves.
The salad will keep for a week in the refrigerator.
https://theviewfromgreatisland.com/charred-corn-and-bean-salad-recipe/ July 2, 2018