Grilled Corn & White Bean Salad

Serves 10

2C small white beans, soaked overnight and drained
6 ears fresh corn in their husks, soaked in cold water for 20 minutes
1/4 C white wine vinegar
2 tsp Dijon mustard
Freshly ground black pepper to taste
1 T corn oil
1 T chopped fresh thyme
Handful fresh parsley, finely chopped
4 scallions, thinly sliced
1/2 red onion, finely chopped
Pinch of crushed red peppers

Place the beans in a large saucepan with enough water to cover them by several inches. Bring to a boil; reduce heat and simmer gently until tender begin checking after 25 minutes). Drain and set aside, stirring occasionally. Light the grill and wait until the coals are ash-colored. Set the corn on the grill and cook, turning often, until they are charred. Set the corn aside until it is cool enough to handle. Remove the husks and silk; cut the kernels from the cobs. Mix corn with the beans. Shake vinegar, mustard, pepper, and oil in a covered container until well blended. Pour the dressing over the beans and corn. Add the thyme, parsley, spring onions, red onion, and crushed red peppers, tossing lightly. Serve at room temperature.