GRILLED CORN AND BEAN SALAD

Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

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Ingredients

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
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 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

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.

*** Explore more Grilled Corn And Bean Salad Recipes »

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Khurmi Malik

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I've made this salad with both fresh and frozen corn and it's always delicious.

Sujan Nepali

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This salad is a great way to use up leftover grilled corn.

Daniel McLaughlin

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I love the addition of avocado to this salad. It makes it so creamy and delicious.

hridoy khane

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This salad is a great make-ahead dish. It's perfect for busy weeknights.

Ruth Nanono

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I'm not a big fan of corn, but I really enjoyed this salad.

suwa has

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This salad is a great way to get your kids to eat their vegetables.

Lexie Steckling

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I made this salad for a picnic and it was a huge success. Everyone loved it!

Starx zaman

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This salad is so easy to make and it's so delicious! I love the combination of corn, beans, and tomatoes.

dg starboy Gowdie

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I've made this salad several times and it's always a hit. It's a great side dish for summer parties or potlucks.

Aidyn Carson

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This salad is a great way to use up leftover corn on the cob. I made it with fresh corn and it was delicious. The dressing is simple but flavorful, and the salad is very refreshing.

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