A vibrant salad featuring grilled corn, black beans, and a zesty dressing—perfect for summer gatherings.
Ingredients
4 ears corn on the cob
4 teaspoons butter
to taste none garlic powder
1 can black beans
1 bunch fresh cilantro
3 tablespoons olive oil
1 tablespoon vinegar
2 tablespoons lime juice
1 clove minced garlic
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon chili powder
to taste none salt
to taste none black pepper
Method
Start by preheating your grill to medium heat and lightly oiling the grates.
Take each ear of corn and spread a teaspoon of butter over it, then generously dust with garlic powder. Wrap them in aluminum foil.
Place the foil-wrapped corn on the grill and cook for about 15 minutes until heated through. Afterwards, unwrap the corn and grill them directly until the kernels are golden brown, approximately 5 more minutes, turning occasionally. Let them cool slightly before slicing the kernels off the cobs.
In a large mixing bowl, combine the freshly cut corn kernels, drained black beans, and chopped cilantro, setting this aside.
In another bowl, whisk together the olive oil, vinegar, freshly squeezed lime juice, minced garlic, sugar, cumin, chili powder, salt, and pepper until you have a smooth dressing. Drizzle this over the corn and bean mixture, tossing gently to ensure all ingredients are well coated.
