Instructions: Shell the beans, discarding the pods. Put the beans in a saucepan and cover them with water. Add 1/2 teaspoon of the salt and bring to a boil.

Reduce the heat to medium, and cook until the beans are tender.

The length of cooking may vary from 7 or 8 minutes to up to 20, depending upon the maturity of the beans. Drain and set aside.

Prepare a fire in a charcoal grill.

Rub the corn and peppers with about half of the olive oil.

Season the corn with about 1/2 teaspoon salt and 1/2 teaspoon pepper.

When the coals are hot, put the corn and peppers on the grill.

Grill the corn for 8 to 10 minutes, until it has a tinge of gold, turning it often. Remove and set aside.

Cook the peppers for 10 to 15 minutes, until charred black all over. Transfer them to a plastic bag to sweat for from 5 to 30 minutes.

Remove the peppers from the bag and peel, seed and remove the ribs. Chop the flesh into small pieces and put into a mixing bowl.

Cut the kernels from each corn cob by running a sharp knife from the pointed end to the stem end.

Add the corn kernels and the cooked beans to the peppers.

Add the remaining olive oil, 1/2 teaspoon salt and 1 teaspoon pepper (or to taste), and the oregano. Toss gently to combine. Transfer to a serving dish.

Serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.