I arrived at the dentist office a little early this morning to get more work done on my crappy British teeth, and while I was there I spied the latest edition of Cooking Light magazine. This recipe for a corn and black bean salad caught my eye, so on the way home I stopped at a local produce stand and picked up some avocados and cilantro and made it for lunch.
Holy Crackers! Are you in for a treat if you make this.
I didn’t have any of the fancy peppers they suggested but I did have a jar of roasted peppers in the pantry and this salad turned out great. Try it. You’ll fall in love with it. I promise.
2 ears shucked corn, grilled
6 tablespoons extra-virgin olive oil, divided
1 Walla Walla onion, sliced into 4 large slices
1 avocado, peeled, halved, and pitted
1 marinated roasted red pepper, chopped
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can S&W Black beans with jalapeno, rinsed and drained
Preheat grill to high heat. Using 2 tablespoons of olive oil, coat the corn and onion slices, add salt and pepper and grill them in a grill pan.
Once you remove the corn from the grill, let it cool, then cut the kernels from ears of corn and place them in a large bowl. Chop onion, roasted pepper, and add to the bowl. Add remaining 4 teaspoons olive oil, cilantro, lime juice, cumin, salt, black pepper, and black beans to the bowl and toss well. Cut avocado into thin slices and place on top of salad.
Serves 2 for a main dish or 4 for a side.
Weber Grill Basket $19.99 ~ Amazon
We use a grill pan similar to this one. All. The. Time.