Grilled Corn & Black Bean salad

Sue Adame

By
@fortheloveoffood

I made this for a BBQ a few weeks ago and let me tell you it was a huge hit. I made it the morning of but when I had some the next day (what little there was) it was even better.
It is a salad but very versatile. Use it to top tacos, make lettuce wraps or just grab some tortilla chips and dig in. ha ha

I adapted this recipe from
Chef Holly Hadsell

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10 more or less
Prep:
30 Min
Cook:
30 Min
Method:
Grill

Ingredients

6
ears of corn
4 can(s)
black beans
1 c
red onion, diced finely
1 large
red bell pepper, diced
1/2 c
cilantro, chopped
1
jalapenos, diced
grape tomatoes- optional

DRESSING

4
limes, juiced
1/2 c
olive oil
4 tsp
cumin
salt and pepper to taste

Step-By-Step

1Shuck the silk but leave the husk and grill the corn. Remove corn from cob and place in large bowl to cool
2Drain and rinse the black beans. Add the beans to the cooled corn.
3Add the finely diced red onion, diced bell pepper,chopped cilantro and diced jalapeno to the bowl of corn and black beans. Mix.
4In a small bowl whisk the juice of the limes,olive oil, cumin and salt & pepper. Pour over the corn and bean mixture. Mix well.
5If desired garnished with grape tomatoes cut lengthwise. Serve immediately or chill in fridge for several hours.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Collection: Fresh Finds