Chris' Recipes

Bon Appetite!

Roasted Corn and Black Bean Salad

Written By: Chris - Jun• 19•13

I was having the kids and Bill’s folks over for dinner recently and I was thinking “Mexican”.  They all seem to enjoy tacos and I like that we can easily enjoy the same ingredients in a salad form.  I had five ears of corn hanging out in the fridge and thought I needed to do something with them.  We had recently had a corn salad at my friend Heather’s, so I came up with my own version based on some ingredients that I had on hand.  It was quite tasty and everyone seemed to really enjoy it!

IMG_8250

Ingredients:

1/4 Onion, sweet chopped fine
1 Can Tomatoes, petite and diced
1 Can Black Beans, rinsed
5 Ears of Corn
2 Tablespoons Butter
1 Jalapeno Pepper, seeded and minced
1/2 Cup Fresh Cilantro, chopped
Salt & Pepper, to taste

Dressing:

2 Tablespoons White Vinegar
3 Tablespoons Sugar
1/2 Cup Vegetable Oil
1/3 Cup Lime Juice
1 Tablespoon Chicken Bullion
3 Tablespoons Cumin, ground
Salt & Pepper, to taste

Mix the dressing ingredients well until the sugar and chicken flavoring is dissolved.  Chill until ready to mix with salad.

IMG_8238 IMG_8241

Start by preparing your corn to be roasted on the grill.  Remove husks and silks from the corn.  Rinse and dry well.  Rub the butter that has been softened to room temperature on one side of the ears of corn.  Season with Salt and pepper.  Create a foil pouch, sealing in the ears of corn before placing onto a hot grill; butter side up.  Grill five minutes on each side of the pouch and then remove the ears from the foil pack to scorch somewhat.

IMG_8243 IMG_8245

IMG_8246

Once corn is blackened and charred slightly, return to foil pouch, cover and allow to cool.

IMG_8247

Cut corn from cob and combine with chopped onion, jalapeno, tomatoes and rinsed black beans.  Toss with chopped cilantro and as much dressing to your liking.  Serve chilled.  This is great as a side dish, but is also enjoyed more like a salsa and can be added to tacos, salads and more.

Enjoy!

Cheers!
~Chris

Comments

comments

Print Friendly

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Comment

  1. […] corn on the cob in the fridge and wanted a different style salad than last seasons go to choice that included black beans and a vinaigrette.  I served this salad during our first long weekend out at the lake and it was […]

What do you think?