6 ears corn in husks
2 red peppers, chopped
2 16oz cans of black beans, drained and rinsed
1/2 cup chopped red onion
1/2 cup fresh cilantro leaves
1/2 jalapeno chile, minced
1/3 cup raspberry vinegar
2/3 cup extra-virgin olive oil
Salt and pepper to taste
6 red or green peppers
6 sprigs cilantro

Soak the corn in salted water for 2 hours; drain. Grill over medium-hot coals for 10-15 minutes or until kernels are tender, turning frequently. When cool enough to handle, remove husk and cut kernels off the cob and place in a bowl. Add the chopped red peppers, beans, onion, cilantro, and jalapeno and toss to combine.

Whisk the vinegar and olive oil together in a small bowl. Pour over the corn mixture and toss to combine. Season with salt and pepper. Chill for 30 minute.

Cut off the top of each whole bell peppers and remove the seeds and membranes, serving tops. Spoon the salad into the pepper cups and garnish with cilantro.

Serves 6.