grilled corn & black bean salad
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
prep time
30 Min
cook time
30 Min
method
Grill
yield
8-10 more or less
Ingredients
- 6 - ears of corn
- 4 cans black beans
- 1 cup red onion, diced finely
- 1 large red bell pepper, diced
- 1/2 cup cilantro, chopped
- 1 - jalapenos, diced
- - grape tomatoes- optional
- DRESSING
- 4 - limes, juiced
- 1/2 cup olive oil
- 4 teaspoons cumin
- - salt and pepper to taste
How To Make grilled corn & black bean salad
-
Step 1Shuck the silk but leave the husk and grill the corn. Remove corn from cob and place in large bowl to cool -
Step 2Drain and rinse the black beans. Add the beans to the cooled corn.
-
Step 3Add the finely diced red onion, diced bell pepper,chopped cilantro and diced jalapeno to the bowl of corn and black beans. Mix.
-
Step 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.
-
Step 5If desired garnished with grape tomatoes cut lengthwise. Serve immediately or chill in fridge for several hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Side Dishes
Category:
Other Salads
Keyword:
#Black-bean
Keyword:
#salad
Keyword:
#grilled corn
Ingredient:
Vegetable
Method:
Grill
Collection:
Fresh Finds
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