SOUTHWESTERN CORNY BLACK BEAN SALAD
By
Marybeth Mank
@gr8chefmb
1
★★★★★ 1 vote5
Ingredients
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2fresh poblano pepper
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4ears of fresh corn on the cob, husks and silks removed
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1-15.5 ozcan black beans, rinsed and drained very well
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1small red or white onion, finely diced
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2/3 cchopped fresh cilantro
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2limes, zest & juice
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2/3 cmayonnaise
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1 Tbspground chili powder
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1 tspground cumin
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1 tspcoarse ground salt
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1 Tbspcoarse ground black pepper
How to Make SOUTHWESTERN CORNY BLACK BEAN SALAD
- 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.
- 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.
- Add remaining ingredients and mix thoroughly. Serve at room temperature or chilled.