Summer Recipe: Grilled Corn & Black Bean Salad
There are so many things I love about summer - longer days filled with sunshine, sitting by the pool, my favorite fruits in season, and grilling out with family and friends. We have been traveling a ton and the other night I begged my husband to grill out for us. I was really craving a fresh home cooked meal and a night in with my little family. Texas summer days are pretty awful, but we get a slight reprieve in the evening that we try to take advantage of while it lasts.
Imagine: warm weather with a slight breeze, dogs jumping in the pool and swimming, husband by the grill taking the lead on the meal, and me sipping something bubbly. Does it get much better than that?
I have to admit my husband came up with this menu. I suggested grilled corn and he took it one step further. I actually don’t even really like beans that much, so the fact that I loved this corn and bean salad says A LOT. This recipe is quick, only taking 15 minutes, and simple, only requiring a handful of ingredients. This recipe is great as a side, but also so versatile. We used the leftover on top of salad for lunches later that week. You could also bring it to a friends cookout or eat with tortilla chips like a dip.
Interested in my other recipes? Check out my other week night dinner recipes.
LET'S GET COOKING:
Summer Recipe Grilled Corn & Black Bean Salad
(Makes 4 servings)
2-3 medium ears of corn (if you do not have a grill you can use 1 can of corn)
1 can black beans rinsed
1/2 red onion diced
1 orange, yellow, or red bell pepper diced
1 lime juiced
2 tbs olive oil
1 tbs garlic powder
1 tbs onion powder
1 tbs Fiesta fajita seasoning or “season it all”
1 tsp salt
1 tsp pepper
Grilling corn: heat grill on high, place ears of corn directly on grill for about 10 minutes or until kernels are soft. Turn half way through cook time. Allow to cool. (If you decided to use canned corn: open can, pour corn into a colander, and rinse with water.)
Once corn has cooled, cut off the cob and add to a large bowl.
Open canned black beans, pour in colander, and rinse with water. Add to large bowl with corn.
Dice red onion and bell pepper and add to large bowl with corn and beans.
Add olive oil, lime juice, and seasoning. Place in refrigerator until ready to eat.
Serve and enjoy!