Grilled Corn, Poblano, and Black Bean Salad
Here is another Cooking Light (July 2012 issue) recipe that I knew I would make the instant I saw it. I adapted it a bit by using much less oil, less black beans, and green onions but other than that left it the same. It was hearty without being heavy and the flavors were outstanding. My kids thought it was just okay but my husband and I really loved it. I served this salad with Flavorful Flank Steak and Roasted Tomatoes with Cotija Cheese & Cilantro for a healthy and delicious meal.
How to Make a Grilled Corn, Poblano, and Black Bean Salad
Preheat the grill to high.
Coat the grill rack with cooking spray and also spray the peppers, green onions, and corn. Place all of the veggies onto the grill rack. Grill the green onions for 2 minutes on each side until lightly browned & wilted. Remove from the grill then chop.
Grill the bell peppers for 4-5 minutes on each side or until blackened. Place into a zip lock bag; seal and let them sit for a few minutes for easier peeling. Grill the poblano pepper for 7-8 minutes on each side or until blackened; place it into the zip lock bag and remove the bell peppers; seal the bag. Peel the charred skin from the bell peppers then remove the stem & seeds and dice. Remove the poblano pepper from the sealed zip lock bag and peel the charred skin off. Remove the stem & seeds then dice.
Grill the corn for 12 minutes or until it’s beginning to brown on all sides, turning occasionally. Cut the kernels from the ears of corn with a knife; place them into a large bowl. Add the chopped green onion, bell pepper, poblano pepper, and diced avocado to the bowl. Add a drizzle of olive oil, cilantro, lime juice, cumin, sea salt, black pepper, and black beans to the bowl; toss to coat evenly. Serve immediately. Enjoy.
Equipment
- Grill or Grill Pan
Ingredients
- Cooking spray
- 2 ears of corn shucked
- 2 green onions
- 2 baby bell peppers
- 1 poblano pepper
- 1 avocado diced
- ½ cup of fresh cilantro chopped
- Juice of one lime
- 1 tsp ground cumin
- Sea salt and freshly cracked pepper to taste
- ½ cup of black beans drained & rinsed
Instructions
- Preheat the grill to high.
- Coat the grill rack with cooking spray and also spray the peppers, green onions, and corn. Place all of the veggies onto the grill rack. Grill the green onions for 2 minutes on each side until lightly browned & wilted. Remove from the grill then chop.
- Grill the bell peppers for 4-5 minutes on each side or until blackened. Place into a zip lock bag; seal and let them sit for a few minutes for easier peeling. Grill the poblano pepper for 7-8 minutes on each side or until blackened; place it into the zip lock bag and remove the bell peppers; seal the bag.
- Peel the charred skin from the bell peppers then remove the stem & seeds and dice. Remove the poblano pepper from the sealed zip lock bag and peel the charred skin off. Remove the stem & seeds then dice.
- Grill the corn for 12 minutes or until it's beginning to brown on all sides, turning occasionally. Cut the kernels from the ears of corn with a knife; place them into a large bowl. Add the chopped green onion, bell pepper, poblano pepper, and diced avocado to the bowl.
- Add a drizzle of olive oil, cilantro, lime juice, cumin, sea salt, black pepper, and black beans to the bowl; toss to coat evenly. Serve immediately. Enjoy.
Look amazing Pam!
Oh my does that ever look good! Think it is going into the weekends menu!! YUM!!
YUM! I love the flavors in this salad. I am making this for dinner tonight! 🙂
Sounds wonderful! I like that the veggies are grilled.
What a wonderful dish! I bet grilling the veggies really enhanced the flavors of this salad!
I’m usually not one for corn salads, but dang, this looks really, really good!!!
Perfect for summer !
Sounds delicious!!! Perfect for summer times!!!!
This looks delicious! A great accompaniment for a BBQ!
This looks absolutely AMAZING! I love corn so much and am always looking for more ways to try it. Can’t wait to give this one a try!
You and I must have bookmarked all the same recipes from that issue! I haven’t gotten to make many of them yet but after I come back from vacation, I plan on using them to detox. 🙂 This salad first!
This looks wonderful. I love a good corn salad and everything about this one sounds delicious.
That looks delicious!!!!! So refreshing.
wow that looks so healthy and hearty! Would love that salad for my meal! Can’t go wrong with avocado too!! mmmm!
Sounds flavorful. It sounds like it would be a great salad with any meal.
Pam, you have some really amazingly healthy and delicious recipes. I love this salad. Don’t see canned black beans over here, but I have some dried one to try the salad recipe.
if i was forced to name my favorite side dish, it’d be something very similar to this. love it, pam!
Hey Pam, this looks kick butt great! It would rock as a vegetarian chimichanga if you have any leftovers that I could steal. Wait, did I say vegetarian? I need to go to the doctor, I must have a fever 😉
This looks SO delicious! I just had to post this recipe on Pinterest – I hope you don’t mind. 🙂
You can find it on my vegan food board. —> http://pinterest.com/chalayn/
Thanks for the recipe!
-Chalayn
Made this and it was so colorful, tasty, and just refreshing. Love your cooking, and presently have your stuffed jalapeños in the oven. Keep cooking and posting, please.