Grilled Corn and Black Bean Salad
Sweet, a little spicy, fresh and crunchy. Delicious for breakfast, lunch or dinner!
Ingredients
For the Dressing:
- 3 Tbsp. Avocado oil
- 1/4 cup Freshly squeezed lime juice and zest from 1 lime
- 1 small Garlic clove, grated
- 1/4 cup Red onion, diced
- 1 Tbsp. Honey
- 1 tsp. Cumin
- 1/2 tsp Salt
- Freshly ground black pepper
For the Salad:
- 4 large Ears corn on the cob, peeled
- 4 large Scallions, white and light green parts only
- 1 1/2 cups Bell pepper, red, green, orange, yellow-your choice
- 1 Tbsp. Serrano pepper, more to taste
- 1 15 oz. can Black beans, rinsed and drained
- 1/2 cup Cilantro, chopped; more for garnish
Instructions
To make the Dressing:
- Whisk together 3 Tbsp. avocado oil, juice and zest from 1 lime, 1 small clove garlic-grated, 1/4 cup diced red onion, 1 Tbsp. honey, 1 tsp. cumin, 1/2 tsp. salt and freshly ground black pepper. Whisk until emulsified. Taste for seasoning. Add more salt/pepper if needed. Set aside.
To make the Salad:
- Heat grill on high. Husk 4 ears of fresh corn. Prepare 4 large scallions-white and lightly green parts only. Spray lightly with cooking spray. Salt generously. Grill the corn, turning often until lightly charred. The scallions will char quickly, so move aside once they are cooked. Remove from the grill and set the corn and scallions aside to cool.
- Seed and dice bell peppers to make 1 1/2 cups. Finely dice 1 Tbsp. serrano pepper.
- Rinse and drain a can of black beans.
- Once the corn is cooled, cut off the kernels. Slice the scallion. In a large bowl add both corn and scallion, all the peppers, black beans, cilantro, salt and pepper. Stir to combine all ingredients thoroughly.
- Pour the dressing over the salad and stir again very thoroughly to ensure all the veg and beans are coated with the dressing. Taste for salt/pepper and add as necessary. Garnish with more chopped cilantro and serve.