I’ve got a great Summer Salad recipe for you today. Zesty Black Bean & Grilled Corn Salad is just the perfect dish to enjoy on those hot and steamy days. Served cold it is wonderfully refreshing, and just bursting with fresh summer flavours. Not to mention, this baby has got a bit of a kick to it! With all of those jalapenos, cayenne peppers and red pepper flakes, your taste buds will sit up a take notice! Now I prefer to grill up some corn to use in this recipe. I know it is a bit of extra work, but it is so worth it. Corn is in season right now and there is an abundance of it at all of the local markets. Lovely fresh corn, spiced up with a marinade and fired over a grill just puts that frozen or canned corn to shame!
This dish is very versatile and works great as a side salad, is very tasty over some greens as a Meatless Monday entrée or makes a delicious salsa served with tortilla chips. I most recently served it along with some Carne Asada Tacos (recipe soon to follow – stand by) and folks went wild! Definitely add this little gem to your summer recipe book of tricks!
Zesty Black Bean & Grilled Corn Salad
recipe slightly adapted from: Bowl of Delicious
- 1/4 cup olive oil
- 2 teaspoons honey
- juice of 3 limes
- 1/4 tsp cumin
- pinch of cayenne pepper
- pinch of red pepper flakes
- salt and pepper to taste
- 2 cans black beans, drained and rinsed
- 2 cups of fresh grilled corn (scroll down for recipe)
- 1 -2 jalapenos, diced fine
- 1/2 red bell pepper, diced fine
- 1/2 cup chopped fresh cilantro
- 2 avocados, diced
Prepare Spicy Grilled Corn as per the recipe below.
Whisk together olive oil, honey, lime juice, salt, pepper, cumin, red pepper flakes and cayenne pepper in a large bowl.
Add black beans, grilled corn, jalapenos, red pepper cilantro and avocados to bowl. Toss gently to coat with dressing.
Refrigerate for at least 30 minutes prior to serving.
For the Spicy Grilled Corn:
- 3-4 ears of fresh corn in husk
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves of garlic, finely chopped
- 3/4 tsp Kosher salt
- 1 tsp light brown sugar
- ¼ tsp chili powder
Combine olive oil, lime juice, garlic, salt, brown sugar and chili powder in small bowl and whisk together.
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk.
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.
Remove the corn from grill and allow to cool a few minutes. Once it has cooled enough to handle, cut off stem end, place the flat cut end on bottom of large bowl, and use a corn zipper to strip the kernels from the cob. Or if you don’t have a zipper, run a small sharp knife down the length of the cob, slicing off kernels.
Zesty Black Bean & Grilled Corn Salad brought to you by: Runcible Eats (http://www.leaandjay.com )