Monday, May 27, 2013

Black Bean-Corn Salad

This is a super easy side dish to take along to any summer potluck.  Don’t let the simplicity of this salad deceive you though; it’s packed with flavor.  The key is the grilling of the corn; using frozen corn kernels won’t give you the same smoky flavor.

Black Bean-Corn Salad

2 ears of corn
1 14-oz can black beans (low-sodium), drained & rinsed
1 red bell pepper, small diced
1/2 red onion, small diced
2 T fresh cilantro, chopped
1-2 limes (depends on how much juice you can get from your limes)
Drizzle grape seed oil (or extra-virgin olive oil)
Couple splashes of hot sauce (I used Tabasco)
1/2 t cumin
S&P, tt

Remove the husks from the corn and grill until charred.  Set aside & allow to cool.  When cool enough to handle, remove the kernels from the cob into a large bowl.  Add beans, bell pepper, & onion to corn and toss to combine.  Add cilantro & squeeze lime juice into bowl and drizzle with oil.  Season with hot sauce, cumin, and S&P and mix to combine.  Taste for seasonings and serve.

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