Roasted Corn and Black Bean Salad bursting with the smoky flavors of grilled corn, poblano peppers; and black beans. Delicious as a dip for tortilla chips yet just as awesome as a vegetarian filling for enchiladas or quesadillas.
My peeps, I must love you a whole lot. ‘Cause you know, yesterday was the hottest day of summer (103 F!) and I valiantly stood under the fiery afternoon sun, by a burning charcoal pit, to grill fresh corn cobs and peppers so I could bring you this roasted corn and black bean salad.
Alright, alright. Maybe I wasn’t that selfless. I had a bag of crunchy tortilla chips I picked up from our neighborhood Mexican supermarket and even with the plethora of salsa recipes on the blog, I just had to have the smoky goodness of roasted corn, black beans, and poblano peppers, all tossed in a tangy lime dressing, to dip my chips into.
Folks, this roasted corn and black bean salad is an absolute bowl of awesome. Not only is it the perfect pair for chips, leftovers are equally wonderful fixed up in many delicious ways. I like to sandwich spoonfuls of the mixture and a handful of shredded mozzarella between flour tortillas for a gooey late-afternoon quesadilla snack or roll generous amounts between corn tortillas with a drizzle of salsa verde for a satisfying vegetarian enchilada dish.
And the fun doesn’t stop there! This roasted corn and black bean salad make a delicious filling for omelets or stuffed peppers. Try it over baked potato or toss with salad greens for a light lunch. So, double the batch, it keeps well in the fridge for about 2 to 3 days. Enjoy!
- 4 corn ears
- 4 tablespoons olive oil
- 2 poblano peppers, cut in half lengthwise
- 1 small red bell pepper, seeded, cored and cut in half lengthwise
- 1 (15-ounces) can black beans, rinsed and drained
- ½ small red onion, peeled and diced
- juice of 2 limes
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- Remove and discard the husk and silk from each ear of corn. Lightly brush sides of each corn with 1 tablespoon of the olive oil. Arrange in a single layer on hot grates and close grill cover. Grill, turning every 5 minutes, for about 15 to 20 minutes or until corn is tender and has light char marks. Remove from heat and allow to cool.
- Arrange the peppers in a single layer skin side down on hot grill. Grill for about 3 to 5 minutes or until skin is nicely charred but flesh still firm. Remove from heat. Tranfer into a small bowl and cover with plastic film for about 10 minutes to loosen skin. Peel skins and discard. Dice peppers.
- Hold an ear of corn vertically so that the thicker end sits over the hole of a large bowl . Using a small, sharp knife, slice the corn off the cob going downwards, turning the ear as you go.
- In a large bowl, combine, corn kernels, black beans, poblano peppers, red bell peppers and onions.
- In a small bowl, combine the remaining 3 tablespoons olive oil, lime juice, cumin, salt and pepper. Whisk together until well-blended.
- Add lime dressing onto bowl of corn and black beans. Gently toss to distribute. Serve at room temperature.