Grilled Corn Black Bean Salad Recipes

Steps:

• Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
• Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
• Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
• Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
• When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
• For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
• Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Steps:

• Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
• Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Steps:

• 1. Shuck the silk but leave the husk and grill the corn. Remove corn from cob and place in large bowl to cool
• 2. Drain and rinse the black beans. Add the beans to the cooled corn.
• 3. Add the finely diced red onion, diced bell pepper,chopped cilantro and diced jalapeno to the bowl of corn and black beans. Mix.
• 4. In a small bowl whisk the juice of the limes,olive oil, cumin and salt & pepper. Pour over the corn and bean mixture. Mix well.
• 5. If desired garnished with grape tomatoes cut lengthwise. Serve immediately or chill in fridge for several hours.