Grilled-Sweet-Corn & Black Bean Salad
This Grilled-Sweet-Corn & Black Bean Salad is the perfect combination of sweetness, spiciness and acidity all in one bite. It’s an ideal summer side dish!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 + servings
- Category: Appetizer, Side Dish, Snack
- Method: Grill
- Cuisine: American
Ingredients
- 4 ears Grilled Sweet Corn on the Cob, husked
- 1 1/2 cans Black Beans, reduced sodium, washed and drained
- 1 Red Bell Pepper, chopped
- Red Onion, to taste (I use about 1/3 of a large onion)
- 1 1/2 Limes, freshly squeezed juice
- Cilantro, to taste
- Freshly Ground Black Pepper, to taste
- Himalayan Pink Salt, to taste
- McCormick Chipotle Chili Pepper Powder, to taste (go easy)
- Chosen Foods 100% Pure Avocado Oil, for drizzling
Instructions
- Corn: Brush or drizzle the corn cobs with avocado oil. On medium-high heat, grill the corn for 10 minutes, turning consistently.
- Remove the corn kernels from the cob: Once the corn has cooled, you’ll need to remove it from the cob. Place a small bowl or cup upside down in a larger bowl. Slightly trim the end of each corn cob so there is a flat surface to work with. Place the flat side of the corn on top of the small bowl. Use a sharp knife to slice down the side of each corn cob.
- Put it together: To a large bowl, add the corn, black beans, bell pepper, onion and lime juice; stir to combine.
- Season: Add the black pepper, salt and cilantro to taste – checking the flavors as you go. Lastly, sparingly add the chipotle powder, again testing the flavors as you go.
Notes
- If possible, use all organic ingredients.