Summer Black Bean and Grilled Corn Salad

I’m ba-ack. At least for today. I realize it’s been almost 6 months since my last post. But, truth be told, I am blogging because I think it’s fun, not because I have to… So, if life gets busy, I haven’t forgotten about you, just have to keep my sanity :).

Something inspired me to post today. I suppose it was the deliciousness of our lunch today. It was sort of like black bean corn salsa, except since we’re calling it a salad you need no lettuce or chips as vehicles for this flavorful, fresh compilation of ingredients!

Summer Black Bean and Grilled Corn Salad 

For the Dressing:

  • 2 Tablespoons whole grain mustard
  • Juice of 1 lime
  • 1 teaspoon red wine vinegar
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 cup cilantro, chopped

For the Salad:

  • 4 ears corn
  • 1 Tablespoon kosher salt
  • 2 cups black beans
  • 1 red bell pepper, diced
  • 1 avocado, chopped
  • 4 radishes, sliced
  • 3 scallions, chopped
  • Salt and Pepper
  1. GRILL CORN Pull down husks from corn without removing them, remove the silk, and pull husks back over corn. Tie ends of corn with kitchen twine. Soak corn in 1 Tablespoon kosher salt and water for 10 minutes. Shake excess water off corn. Grill corn with husks on on medium low heat for 15-20 minutes, turning every 5 minutes. Once corn is tender, remove from grill and remove husks.
  2. MAKE DRESSING Whisk together dressing ingredients and set aside.
  3. COMBINE VEGGIES Put black beans, red pepper, avocado, radishes, and scallions in a large bowl. Use a pairing knife to remove corn kernels from ears. Don’t get too close to the cob; use the back of the knife to get additional corn/juice after slicing off kernels. Stir together all ingredients with dressing. Serve alone, with chips, lettuce, or on tortillas.