SOUTHWESTERN CORNY BLACK BEAN SALAD

1
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

Rating:

★★★★★ 1 vote

Serves:
6-8
Prep:
5 Min
Cook:
10 Min
Method:
Grill

Ingredients

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  • 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

How to Make SOUTHWESTERN CORNY BLACK BEAN SALAD

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.

Printable Recipe Card

About SOUTHWESTERN CORNY BLACK BEAN SALAD

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




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