Santa Fe Grilled Corn Salad
Crisp sweet corn with crunchy vegetables mixed with tender, tasty black beans and simply tossed with a lime juice, EVOO and a good handful of cilantro. A breeze to prepare which is so wonderful on hot summer days when you want out of the kitchen! I know the photo shows Grape Tomatoes but after taste testing, we agreed they do not need to be in the salad!
Servings Prep Time
8Servings 15Minutes
Servings Prep Time
8Servings 15Minutes
  1. Scrape the corn off the cob, leaving some nice large chunks.
  2. Chop all the vegetables.
  3. Put the corn, onion and peppers in a medium size bowl.
  4. Stir in the black beans and cilantro.
  5. Juice the limes and add to the bowl along with the EVOO and the 1/2 Tsp salt. Give it all a good toss and that’s it! Refrigerate until cold.
  6. Serve alongside grilled steak, pork chops, chicken or even a juicy hamburger. Yummy!
  7. I hope that summer has arrived in your neck of the woods. It seems to have finally decided to arrive and stay up here in the Back of the Beyond in Ferry County, Washington. Time to lighten up our menus and enjoy some garden fresh salads. Thanks for stopping by today friends. I wish you a summer journey of blue skies, warm breezes, good food and great friends to share it with. Journey On! Hugs and much love from me, Karen TJG

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