Last night when Rob grilled pork chops, I asked him to throw on three ears of corn so that I could make this salad today. It is, as Martha would say, “a good thing.” We ate it tonight as a side salad, but it would also be good as a dip with baked corn chips. I think it would also be great with some avocado in it.
Grilled Corn and Black Bean Salad
(from the August 2001 issue of “Cooking Light”)
- 3 ears shucked corn
- 1/2 cup fresh lime juice (about 2 limes)
- 1/3 cup minced red onion
- 1/3 cup minced fresh cilantro
- 3 tablespoons white vinegar
- 2 teaspoons sugar
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- 1 (15 ounce) can black beans, drained
- Lime wedges (optional)
Place corn on grill rack; grill 20 minutes, or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from corn, place in a bowl. Add juice and remaining ingredients; stir gently. Cover and chill for 1 hour. Garnish with lime wedges, if desired. Yield: 6 servings.