Grilled Corn and Bean Salad Recipe

Name: Grilled Corn and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fresh or frozen ears of corn, husks removed; One 15-ounce can black beans, rinsed and drained; One 15-ounce can chickpeas, rinsed and drained; 1 cup loosely packed fresh cilantro leaves, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1/2 red onion, chopped; 1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling); 1 teaspoon kosher salt; Freshly ground black pepper; 1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes); 1 tablespoon sugar; 2 teaspoons kosher salt; 1 teaspoon red wine vinegar; 1 teaspoon ground cumin; Pinch chili powder; 2 cloves garlic, pushed through a press; 1/4 cup extra-virgin olive oil; Hot sauce, preferably Crystal Hot Sauce

Servings: persons

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

1
For the salad: Preheat a grill on high for 5 minutes.
2
Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes.
3
Remove and allow the corn to cool slightly.
4
Using a sharp knife, cut off the kernels into a very large, deep serving bowl.
5
(Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.)
6
Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
7
For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl.
8
Season to taste with hot sauce.
9
Pour the dressing over the salad and toss to thoroughly coat.
10
Let sit at room temperature for 20 minutes, toss again and serve.
11
The salad can be made a day in advance, covered and refrigerated.
12
Bring to room temperature before serving.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 fresh or frozen ears of corn, husks removed, One 15-ounce can black beans, rinsed and drained, One 15-ounce can chickpeas, rinsed and drained, 1 cup loosely packed fresh cilantro leaves, chopped, and more.

Yes, Grilled Corn and Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Corn and Bean Salad

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