My peeps, I müst love yoü a whole lot. ‘Caüse yoü know, yesterday was the hottest day of sümmer (103 F!) and I valiantly stood ünder the fiery afternoon sün, by a bürning charcoal pit, to grill fresh corn cobs and peppers so I coüld bring yoü this roasted corn and black bean salad.
OK, maybe I wasn’t that selfless. I had a bag of freshly-fried crünchy tortilla chips I picked üp from oür neighborhood Mexican süpermarket and even with the plethora of salsa recipes on the blog, I jüst had to have the smoky goodness of roasted corn, black beans, and poblano peppers tossed in a tangy lime dressing to dip my chips into.
Roasted Corn and Black Bean Salad bürsting with the smoky flavors of grilled corn, poblano peppers; and black beans. Delicioüs as a dip for tortilla chips yet jüst as awesome as a vegetarian filling for enchiladas or qüesadillas.
Ingredients
4 corn ears
4 tablespoons olive oil
2 poblano peppers, cüt in half lengthwise
1 small red bell pepper, seeded, cored and cüt in half lengthwise
1 can (15-oünces) black beans, rinsed and drained
1/2 small red onion, peeled and diced
2 limes, jüiced
1/2 teaspoon cümin
1/2 teaspoon salt
1/4 teaspoon pepper
Instrüctions
Remove and discard the hüsk and silk from each ear of corn. Lightly brüsh sides of each corn with 1 tablespoon of the olive oil. Arrange in a single layer on hot grates and close grill cover. Grill, türning every 5 minütes, for aboüt 15 to 20 minütes or üntil 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 aboüt 3 to 5 minütes or üntil skin is nicely charred büt flesh still firm. Remove from heat. Tranfer into a small bowl and cover with plastic film for aboüt 10 minütes 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 . üsing a small, sharp knife, slice the corn off the cob going downwards, türning the ear as yoü go.
In a large bowl, combine, corn kernels, black beans, poblano peppers, red bell peppers and onions.
füll recipes see more >>>www.onionringsandthings.com
OK, maybe I wasn’t that selfless. I had a bag of freshly-fried crünchy tortilla chips I picked üp from oür neighborhood Mexican süpermarket and even with the plethora of salsa recipes on the blog, I jüst had to have the smoky goodness of roasted corn, black beans, and poblano peppers tossed in a tangy lime dressing to dip my chips into.
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| Roasted Corn and Black Bean Salad |
Roasted Corn and Black Bean Salad bürsting with the smoky flavors of grilled corn, poblano peppers; and black beans. Delicioüs as a dip for tortilla chips yet jüst as awesome as a vegetarian filling for enchiladas or qüesadillas.
Ingredients
4 corn ears
4 tablespoons olive oil
2 poblano peppers, cüt in half lengthwise
1 small red bell pepper, seeded, cored and cüt in half lengthwise
1 can (15-oünces) black beans, rinsed and drained
1/2 small red onion, peeled and diced
2 limes, jüiced
1/2 teaspoon cümin
1/2 teaspoon salt
1/4 teaspoon pepper
Instrüctions
Remove and discard the hüsk and silk from each ear of corn. Lightly brüsh sides of each corn with 1 tablespoon of the olive oil. Arrange in a single layer on hot grates and close grill cover. Grill, türning every 5 minütes, for aboüt 15 to 20 minütes or üntil 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 aboüt 3 to 5 minütes or üntil skin is nicely charred büt flesh still firm. Remove from heat. Tranfer into a small bowl and cover with plastic film for aboüt 10 minütes 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 . üsing a small, sharp knife, slice the corn off the cob going downwards, türning the ear as yoü go.
In a large bowl, combine, corn kernels, black beans, poblano peppers, red bell peppers and onions.
füll recipes see more >>>www.onionringsandthings.com
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