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

Ingredients:

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. 

Enjoy!!