southwestern corny black bean salad

Name: SOUTHWESTERN CORNY BLACK BEAN SALAD
Prep time: 5 min
Cook time: 10 min
Yield: 6
Cuisine: Southwestern
Ingredients: 2 - fresh poblano pepper; 4 - ears of fresh corn on the cob, husks and silks removed; 1-15.5 ounce(s) can black beans, rinsed and drained very well; 1 - small red or white onion, finely diced; 2/3 cup(s) chopped fresh cilantro; 2 - limes, zest & juice; 2/3 cup(s) mayonnaise; 1 tablespoon(s) ground chili powder; 1 teaspoon(s) ground cumin; 1 teaspoon(s) coarse ground salt; 1 tablespoon(s) coarse ground black pepper

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Marybeth Mank

Mesquite, TX

Updated on May 5, 2013

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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SOUTHWESTERN CORNY BLACK BEAN SALAD is a tasty combination of fresh grilled corn, black beans and chopped cilantro in a creamy spicy dressing. Double the recipe and serve with tortilla chips for a refreshing change from the usual dips.

prep time 5 Min

cook time 10 Min

method Grill

yield 6-8 serving(s)

Ingredients

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

How To Make southwestern corny black bean salad

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.

Step 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.
Step 3

Add remaining ingredients and mix thoroughly. Serve at room temperature or chilled.
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