Monday, April 18, 2011

Grilled Corn & Black Bean Salad

Okay…so it’s been very chilly and wet here the last few weeks…and as I look at the majority of my posts I realize I am still in the heavy, rich comfort food mode of winter…which is understandable with the weather still threatening SNOW!  But just so you don’t think I never eat anything light and fresh and summer time friendly…I give you this recipe…it is super good and a great side to any BBQ. This recipe has 3 parts...grilling the corn, making the salad, then making the dressing….I have each section separated for you.

Grilled Corn & Black Bean Salad
4 ears of sweet corn husked
2 tbl butter melted
Oil you grill racks well so the corn does not stick. Brush the corn with butter and grill (turning and basting occasionally) over a med-high heat –covered- for about 10 minutes or until the corn is tender. You want the corn to have ‘grill marks’.  Let the corn cool...then cut the kernels off the cob and set aside….now on with the salad
1 can black beans rinsed very well and drained
1 small sweet onion diced small
1 rib celery thinly sliced
1 small sweet red pepper diced small
1 jalapeno pepper seeded and finely diced (suggest you wear gloves for this step…and don’t touch your face!)
Small handful of cilantro minced
Corn kernels that you grilled previously
Toss all ingredients in a bowl…then make the dressing
2 tbl sesame oil
1tbl red wine vinegar
1 tbl lime juice
2 cloves of garlic minced finely
1 tbl minced ginger (fresh )
½ tea sea salt
Whisk together in a small bowl then pour over prepared salad. Refrigerate for an hour or so to let flavors marry.
** YOu can use frozen corn if you can't grill your corn and it is still delish!

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