CulinAIry

Ingredients:

 

4 ears of corn

1 can (15 ounces) black beans, rinsed and drained

1 red bell pepper, diced

1/2 red onion, finely chopped

1 jalapeño pepper, seeded and minced (optional for spice)

1/4 cup fresh cilantro, chopped

Juice of 2 limes

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

 

Instructions:

 

  1. Preheat the grill to medium-high heat. Remove the husks from the corn and brush them lightly with olive oil. Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the kernels are lightly charred. Remove from the grill and let it cool slightly.
  2. Once the grilled corn has cooled, stand each ear of corn upright on a cutting board, and using a sharp knife, cut the kernels off the cob. Place the kernels in a large mixing bowl.
  3. Add the black beans, diced red bell pepper, chopped red onion, minced jalapeño pepper (if using), and fresh cilantro to the bowl with the corn.
  4. In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper.
  5. Pour the dressing over the corn and bean mixture, and gently toss to combine, ensuring all the ingredients are evenly coated.
  6. Taste and adjust the seasoning if needed. You can add more lime juice, salt, or pepper according to your preference.
  7. Let the salad marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
  8.  
  9. Serve chilled as a side dish at your family cookout, and enjoy!

 

This Grilled Corn and Black Bean Salad is refreshing, flavorful, and pairs well with grilled meats or as a standalone vegetarian option. It's a crowd-pleasing side dish that showcases the best flavors of summer.