Grilled Corn, Poblano, and Black Bean Salad

Here is another Cooking Light (July 2012 issue) recipe that I knew I would make the instant I saw it.  I adapted it a bit by using much less oil, less black beans, and green onions but other than that left it the same.  It was hearty without being heavy and the flavors were outstanding.  My kids thought it was just okay but my husband and I really loved it.  I served this salad with Flavorful Flank Steak and Roasted Tomatoes with Cotija Cheese & Cilantro for a healthy and delicious meal.

Preheat the grill to high.

Coat the grill rack with cooking spray and also spray the peppers, green onions, and corn.  Place all of the veggies onto 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 into 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 into the zip lock bag and remove the bell peppers; seal the bag.  Peel the charred skin from the bell peppers then remove the stem & 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 its beginning to brown on all sides, turning occasionally. Cut the kernels from the ears of corn with a knife; place 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, and black beans to the bowl; toss to coat evenly.    Serve immediately.  Enjoy.

 

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Grilled Corn, Poblano, and Black Bean Salad

Yield: 6

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

Cooking spray
2 ears of corn, shucked
2 green onions
2 baby bell peppers
1 poblano pepper
1 avocado, diced
1/2 cup of fresh cilantro, chopped
Juice of one lime
1 tsp ground cumin
Sea salt and freshly cracked pepper, to taste
1/2 cup of black beans, drained & rinsed

Directions:

Preheat the grill to high.

Coat the grill rack with cooking spray and also spray the peppers, green onions, and corn. Place all of the veggies onto 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 into 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 into the zip lock bag and remove the bell peppers; seal the bag. Peel the charred skin from the bell peppers then remove the stem & 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 its beginning to brown on all sides, turning occasionally. Cut the kernels from the ears of corn with a knife; place 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, and black beans to the bowl; toss to coat evenly. Serve immediately. Enjoy.

Adapted photos and recipe by For the Love of Cooking.net
Original recipe by Cooking Light - July 2012 issue

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20 Responses to “Grilled Corn, Poblano, and Black Bean Salad”

  1. 1

    gloria — July 24, 2012 @ 8:46 pm

    Look amazing Pam!

    [Reply]

  2. 2

    Kris — July 24, 2012 @ 9:20 pm

    Oh my does that ever look good! Think it is going into the weekends menu!! YUM!!

    [Reply]

  3. 3

    Kim in MD — July 25, 2012 @ 4:54 am

    YUM! I love the flavors in this salad. I am making this for dinner tonight! :-)

    [Reply]

  4. 4

    Martha — July 25, 2012 @ 5:11 am

    Sounds wonderful! I like that the veggies are grilled.

    [Reply]

  5. 5

    Chung-Ah | Damn Delicious — July 25, 2012 @ 5:30 am

    What a wonderful dish! I bet grilling the veggies really enhanced the flavors of this salad!

    [Reply]

  6. 6

    Jenn's Food Journey — July 25, 2012 @ 5:31 am

    I’m usually not one for corn salads, but dang, this looks really, really good!!!

    [Reply]

  7. 7

    Katy's Eats — July 25, 2012 @ 9:27 am

    Perfect for summer !

    [Reply]

  8. 8

    Carmen Rosa — July 25, 2012 @ 10:22 am

    Sounds delicious!!! Perfect for summer times!!!!

    [Reply]

  9. 9

    Kate — July 25, 2012 @ 12:05 pm

    This looks delicious! A great accompaniment for a BBQ!

    [Reply]

  10. 10

    Wendy — July 25, 2012 @ 5:17 pm

    This looks absolutely AMAZING! I love corn so much and am always looking for more ways to try it. Can’t wait to give this one a try!

    [Reply]

  11. 11

    Joanne — July 25, 2012 @ 5:38 pm

    You and I must have bookmarked all the same recipes from that issue! I haven’t gotten to make many of them yet but after I come back from vacation, I plan on using them to detox. :) This salad first!

    [Reply]

  12. 12

    Mary — July 25, 2012 @ 6:07 pm

    This looks wonderful. I love a good corn salad and everything about this one sounds delicious.

    [Reply]

  13. 13

    minnie(thelady8home) — July 25, 2012 @ 6:41 pm

    That looks delicious!!!!! So refreshing.

    [Reply]

  14. 14

    Sammie — July 25, 2012 @ 7:04 pm

    wow that looks so healthy and hearty! Would love that salad for my meal! Can’t go wrong with avocado too!! mmmm!

    [Reply]

  15. 15

    Words Of Deliciousness — July 25, 2012 @ 8:19 pm

    Sounds flavorful. It sounds like it would be a great salad with any meal.

    [Reply]

  16. 16

    Angie@Angie's Recipes — July 26, 2012 @ 1:23 am

    Pam, you have some really amazingly healthy and delicious recipes. I love this salad. Don’t see canned black beans over here, but I have some dried one to try the salad recipe.

    [Reply]

  17. 17

    grace — July 28, 2012 @ 10:53 am

    if i was forced to name my favorite side dish, it’d be something very similar to this. love it, pam!

    [Reply]

  18. 18

    Chris — July 28, 2012 @ 3:19 pm

    Hey Pam, this looks kick butt great! It would rock as a vegetarian chimichanga if you have any leftovers that I could steal. Wait, did I say vegetarian? I need to go to the doctor, I must have a fever ;)

    [Reply]

  19. 19

    Chalayn — July 31, 2012 @ 10:50 pm

    This looks SO delicious! I just had to post this recipe on Pinterest – I hope you don’t mind. :)
    You can find it on my vegan food board. —> http://pinterest.com/chalayn/
    Thanks for the recipe!
    -Chalayn

    [Reply]

  20. 20

    Vickie — September 1, 2012 @ 6:45 pm

    Made this and it was so colorful, tasty, and just refreshing. Love your cooking, and presently have your stuffed jalapeños in the oven. Keep cooking and posting, please.

    [Reply]

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