Black Bean and Sweet Corn Salad
Black Bean and Sweet Corn Salad is perfect recipe to accompany those BBQ Foods. It’s healthy, colorful and also mighty tasty addition to any BBQ Meats.
Servings Prep Time
8Cups 15Minutes
Cook Time Passive Time
20Minutes 1Hour
Servings Prep Time
8Cups 15Minutes
Cook Time Passive Time
20Minutes 1Hour
Ingredients
Instructions
Prepare Corn
  1. Shuck the husks off ears of sweet corn and remove silk, raise well with cold water. Then trim ends of corn with sharp chef’s knife.
  2. Coat each ear of corn with canola oil, I like to us the EVO sprayer to evenly coat ears of corn with oil. Next sprinkle garlic pepper over each ear of sweet corn.
  3. Grill seasoned sweet corn over 450°F direct heat, turning corn often to prevent kernels from burning. This should take about 10 minutes. Remove from grill and allow corn to cool.
  4. Cut the grilled sweet corn kernels off the cob and place cut corn in mixing bowl.
Black Bean & Corn Mixture
  1. If using canned black beans drain liquid and rinse with cold water. Or cook dried black beans for 15 minutes in Instant Pot, 1 cup dried black beans soaked to 2 cups water and 1/2 tsp salt. Then drain and rinse cooked black beans with cold water. Note be sure to drain beans well after rinsing.
  2. Place the drained and rinsed black beans in the mixing bowl with cut corn.
  3. Small dice the red and yellow peppers and onions. Place red, yellow peppers and onions in with black beans and corn bowl. Toss mixture with spatula to evenly mix vegetables.
  4. Combine together the honey, cider vinegar, oil, cilantro, lime juice, lime zest and garlic whisking well to create emulsion. Season with salt and pepper to taste, Pour this dressing over black bean and corn mixture and stir well until all vegetables are coated.
  5. Adjust seasoning with salt, pepper, lime juice and honey.