Angela's Grilled Corn and Bean Salad | One Dish at a Time

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Angela's Grilled Corn and Bean Salad ingredients

Makes 12 - 14 servings

4 fresh or frozen ears of corn, husks removed Two (16.0-oz) bags Bird's Eye Frozen Sweet Golden Kernels, not defrosted, about 4 cups kernels
One (15-oz) can S & W Premium Black Beans, rinsed well and drained
One (15-oz) can kidney beans, rinsed well and drained
One (15-oz) can chickpeas, rinsed well and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (Wear plastic gloves when handling!)
1/2 cup loosely packed fresh cilantro leaves, chopped
1 tsp kosher salt
Freshly ground black pepper

Dressing
1 Tbsp red wine vinegar
1/2 cup freshly-squeezed lime juice, about two large or four small limes
1 Tbsp sugar
2 cloves garlic, pushed through a press
1 tsp ground cumin
1 tsp Kosher salt
Pinch chili powder
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce, to taste

Angela's Grilled Corn and Bean Salad Directions

Get ready

Assemble ingredients and equipment. 

Grill the corn

Preheat a grill on High for five (5) minutes. Reduce the heat to Medium High and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about twelve (12) minutes. Remove and allow the corn to cool slightly.

Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) 


Sear the frozen corn
In a (12-inch) skillet over High heat, spread the frozen corn (not defrosted) and sear it. Stir occasionally, until most of the corn kernels have browned a little on at least one side. The corn is ready when some of the kernels start "popping".

Remove the corn from the pan to a large bowl, and repeat with any remaining frozen corn kernels.


Assemble base
To the large bowl of seared corn, add the remaining Salad ingredients (black beans though ground black pepper. Toss well. Taste and adjust seasoning.


Prepare Dressing
In a two cup measuring glass or a small bowl, whisk together the vinegar, lime juice, sugar, garlic, cumin, Kosher salt, chili powder, and olive oil. Season to taste with the hot sauce.


Mix and marinate salad
Pour the Dressing over the grilled corn mixture and toss well to thoroughly coat.

Let sit at room temperature for twenty (20) minutes. Then, toss again and serve.


Per serving (original recipe when serving 12)
Calories 140
Fat 6.0g (sat 1.0g)
Protein 5g
Carb 20g
Fiber 4g
Chol zero mg
Iron zero mg
Sodium 452mg
Calc zero g

Angela's Grilled Corn and Bean Salad Notes

• I prefer ease of searing frozen corn in a dry skillet over grilling corn cobs and then, removing kernels. 

• You can prepare this salad a day in advance; cover and refrigerate. Bring to room temperature before serving.

• Adapts Valerie Bertinelli. One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond (city: Rodale 2012), 110-111.

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Index
B > Black Beans
C > Corn
G
S > Salads