SOUTHWESTERN CORNY BLACK BEAN SALAD

Marybeth Mank

By
@gr8chefmb

This is a recipe I created on the fly for a family barbecue celebrating my son's high school graduation a couple of years ago. This salad is a tasty alternative to the usual BBQ/baked beans, potato salad, etc. If fresh corn is not available, substitute 2 cups of thawed frozen corn kernels. This recipe can be made 2-3 days in advance, too. If desired, you can added several dashes of your favorite pepper sauce, chopped tomato and/or crumbled queso fresca. For large crowds, recipe may be doubled or tripled


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Serves:

6-8

Prep:

5 Min

Cook:

10 Min

Method:

Grill

Ingredients

2
fresh poblano pepper
4
ears of fresh corn on the cob, husks and silks removed
1-15.5 oz
can black beans, rinsed and drained very well
1
small red or white onion, finely diced
2/3 c
chopped fresh cilantro
2
limes, zest & juice
2/3 c
mayonnaise
1 Tbsp
ground chili powder
1 tsp
ground cumin
1 tsp
coarse ground salt
1 Tbsp
coarse ground black pepper

Directions Step-By-Step

1
Preheat grill of choice or broiler. Place peppers on hot grill and grill on all sides of pepper, or place on sheet pan under broiler, just until skin is blackened. Place in a mixing bowl and cover with plastic wrap; allow to sit for 5-10 minutes. Peel skin off under cold water; remove stem and seeds. Coarsely chop peppers and place in a large mixing bowl.
2
Place corn on grill, and roast for 2-3 minutes per side, or just until lightly charred. Cut kernels off cob, and add to mixing bowl with peppers.
3
Add remaining ingredients and mix thoroughly. Serve at room temperature or chilled.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy