Best 2 Grilled Corn And Bean Salad Valerie Bertinelli Recipes
Are you looking for a vibrant and refreshing salad that combines the sweetness of corn, the heartiness of beans, and the tang of a zesty dressing? Look no further than "Grilled Corn and Bean Salad", a delectable dish inspired by the renowned actress and cookbook author, Valerie Bertinelli. This colorful salad is perfect for summer gatherings, potlucks, or as a light and satisfying meal. With its burst of flavors and textures, it's sure to become a favorite in your recipe repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED CORN AND BLACK BEAN SALAD WITH CILANTRO VINAIGRETTE
I love veggie salads. They're great on their own or mixed into leafy green salads. This grilled corn salad pops with flavor and is rounded out by heartiness from black beans and creaminess from queso fresco cheese.
Provided by Danielle Alex
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
- Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
- Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
- Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
- When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
- For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
- Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.
GRILLED CORN AND BEAN SALAD (VALERIE BERTINELLI) RECIPE - (4.5/5)
Provided by peridot728
Number Of Ingredients 20
Steps:
- For the salad: Preheat a grill on high for 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 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.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss. For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce. Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved. Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/grilled-corn-and-bean-salad.html?oc=linkback
Tips:
- For the best flavor, use fresh corn on the cob. If you don't have fresh corn, you can use frozen corn, but be sure to thaw it before using.
- If you don't have a grill, you can cook the corn in a skillet over medium-high heat.
- Be sure to char the corn slightly for a smoky flavor.
- When choosing beans, you can use any type you like. Black beans, kidney beans, and pinto beans are all good options.
- Be sure to rinse the beans before using to remove any excess salt.
- You can add other vegetables to the salad, such as diced tomatoes, onions, or bell peppers.
- For a creamy dressing, you can use sour cream or Greek yogurt.
- For a tangy dressing, you can use lime juice or vinegar.
- Be sure to taste the dressing before serving and adjust the seasonings to your liking.
Conclusion:
Grilled corn and bean salad is a delicious and easy-to-make side dish that is perfect for summer gatherings. The charred corn and smoky flavor of the beans are a perfect complement to the creamy dressing. This salad is also a great way to get your daily dose of fruits and vegetables. So next time you're looking for a healthy and flavorful side dish, give grilled corn and bean salad a try.
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