Hey ya’ll!! I know there hasn’t been a recipe on here in a while, so I thought I would share my favourite recipe of the summer.
This recipe comes to me via my lovely Mother-In-Law, who was kind enough to share the recipe for her very popular corn and bean salad. I modified her recipe slightly because the recipe is so simple, it really lends itself to additions.
Grilled Corn and Black Bean Salad
4 cobs of corn, husked
a smidge of oil
1 can of black beans, rinsed and drained
1/3 cup chopped cilantro
2 zucchini, chopped*
1 cucumber, chopped*
1 pepper, chopped
1/3 cup fresh lime juice
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
2 tsp each cumin and chili powder
1 tsp sugar
1 pinch salt
Brush corn with a little oil, and grill for 15-20 minutes until browned in places.
Use a sharp knife, and slice the kernels off the cob by standing it on one end, and slicing straight down.
Mix remaining ingredients together into a bowl, and let sit for 30 minutes – 2 hours for the flavours to mix. You can keep this salad in the fridge for about a week and portion it out for lunches like I did, or serve it at your next bbq, it will be a hit for sure!!
* I found that the zucchini and cucumber made this salad very wet over the course of a few days, so I would choose veggies with less water for next time.