Grilled Corn, Poblano, and Black Bean Salad
Servings 6
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 or a grill pan over medium-high heat.
- Coat the grill rack (or grill pan) with cooking spray. Place all of the veggies on 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 the charred peppers in 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 in the same zip-lock bag and remove the bell peppers; seal the bag.
- Peel the charred skin from the bell peppers, remove the stem and 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, to taste, and black beans to the bowl; toss to coat evenly.
- Serve immediately. Enjoy.