Ingredients: |
Ingredients: Salad:
4 fresh ears of corn or 1 cup of frozen corn
15 oz can black beans, rinsed and drained
15 oz can chickpeas, rinsed and drained
1 cup chopped cilantro leaves
1 green bell pepper, diced
1 red bell pepper, diced
½ red onion, diced
1 jalapeno pepper, seeded, ribbed and finely diced (or to taste)
1 tsp sea salt
½ tsp black pepper, freshly ground (or to taste)
Dressing:
½ cup freshly squeezed lime juice
1 Tbsp fine white sugar
2 tsp sea salt
1 tsp red wine vinegar
1 tsp ground cumin
¼ to ½ tsp chili powder
2 cloves garlic, grated
¼ cup extra virgin olive oil
hot sauce to taste (I use Franks)
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Directions: |
Directions:Salad:
Preheat BBQ on high (if using whole cobs of corn) and reduce the heat to medium.
Grill the corn on all sides allowing some kernels to caramelize. Keep the BBQ lid closed between turning to allow the corn to soften somewhat. This process will take approximately 12 minutes.
Using a sharp knife, cut off the kernels and place in a large bowl.
If using frozen corn, heat a non stick frying pan to high and when hot, put your kernels in and stir occasionally until you reach that caramelized state. Place them into a large bowl.
Add the black beans, chickpeas, cilantro, green and red peppers, onions, jalapeno pepper, chili powder, salt and pepper. Toss lightly to mix.
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 this salad sit at room temperature for at least 20 minutes, toss again and serve.
This salad tastes best at room temperature, so if refrigerated overnight, let sit for at least 20 minutes at room temperature before serving. |
This recipe for Tex Mex Corn & Bean Salad is from