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


Featured Pinch Tips Video

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

Directions Step-By-Step

1
Shuck the silk but leave the husk and grill the corn. Remove corn from cob and place in large bowl to cool
2
Drain and rinse the black beans. Add the beans to the cooled corn.
3
Add the finely diced red onion, diced bell pepper,chopped cilantro and diced jalapeno to the bowl of corn and black beans. Mix.
4
In a small bowl whisk the juice of the limes,olive oil, cumin and salt & pepper. Pour over the corn and bean mixture. Mix well.
5
If 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