Bold and spicy, this salad is a terrific accompaniment to grilled chicken. Serves 6-8.
INGREDIENTS:
Corn cut from 6 ears grilled corn
1 14-ounce can black beans, rinsed and drained
1 small red or Vidalia onion, diced
Juice of 2 limes (approximately 3 tablespoons)
3 tablespoons olive oil
1 canned chipotle chile (or more to taste), finely chopped
Salt and pepper
DIRECTIONS:
1. Put the corn, beans, and onion in a large bowl. Add the lime juice, olive oil and chopped chipotle chile and toss well to combine.
2. Season to taste with salt and pepper. Serve at room temperature.
THE BASICS OF PERFECTLY GRILLED CORN
Preheat a grill on high for 10 minutes, lid down, or prepare a hot charcoal fire. Lay the shucked corn over direct heat and cook, turning occasionally, for approximately 5-10 minutes, until the corn is lightly charred and the kernels are tender. If you’re making the following salads, cool slightly until you can handle the corn, then use a sharp knife to slice the grilled kernels off the cobs.
INGREDIENTS:
Corn cut from 6 ears grilled corn
1 14-ounce can black beans, rinsed and drained
1 small red or Vidalia onion, diced
Juice of 2 limes (approximately 3 tablespoons)
3 tablespoons olive oil
1 canned chipotle chile (or more to taste), finely chopped
Salt and pepper
DIRECTIONS:
1. Put the corn, beans, and onion in a large bowl. Add the lime juice, olive oil and chopped chipotle chile and toss well to combine.
2. Season to taste with salt and pepper. Serve at room temperature.
THE BASICS OF PERFECTLY GRILLED CORN
Preheat a grill on high for 10 minutes, lid down, or prepare a hot charcoal fire. Lay the shucked corn over direct heat and cook, turning occasionally, for approximately 5-10 minutes, until the corn is lightly charred and the kernels are tender. If you’re making the following salads, cool slightly until you can handle the corn, then use a sharp knife to slice the grilled kernels off the cobs.
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