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Side Salads

Grilled Corn and Blackbean Salad

4 servings
Mexican Grilling

Nice little Corn and black bean salad, has a refreshing taste for a great side dish

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Bill Bill Resident Chef
September 2, 2024
  • 30 min.
  • 1 h.
  • 1/5
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Ingredients:

Ingredients for salad

Dressing

If you want little spicier can grill and small dice jalapenos

Tools:

Recipes

Best served with:

Bagels
Naan Bread
Rustic Bread or Baguettes

Directions:

1. Grill:

  1. Get your grill started and have up to a medium heat, clean your grates.

2. Corn:

2.1 Prep:

You can use frozen corn, canned corn or fresh corn.

Note:

  • If you use fresh corn cook the corn cobs in boiling water for about five minutes, let them cool a little then cut the corn off.
  • Make sure you have all the silks removed before you do that, you don’t really want them in the salad.

2.2 Grill:

Grill the Corn on all sides and grill the green peppers.

2.3. Cut Corn:

Use the bundt pan, put the corn on cob on the center part of bundt pan and using chefs knife to cut the corn off, corn will be caught by the pan.

3. Salad:

3.1.

Mix beans, corn and vegetables together in one bowl.

3.2.

Dressing:

3.2.1

Mix the remaining ingredients together (except the salt) to make the dressing, then pour over the bean salad and mix well to combine.

3.2.2. Add hot sauce if you want to give it a little kick, my kids won’t eat it like that so I left it out.

Tip:
If you like more lime juice in the dressing you can adjust that up or down to suit your taste.

3.3. Seasoning:

Season with salt and chill before serving.

About the Author:
BillResident Chef
# 3
  • Published Recipes: 17
  • Av. Recipe Evaluation:
  • Location: Demotte , USA
  • Member since: 2023-10-16
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