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Grilled Corn and Black Bean Salad

July 3, 2018 by Karen Giebel Leave a Comment

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After a gathering here at the house, I found myself with 3 ears of leftover grilled corn with great char marks. Dan suggested we just scrape off the corn and re-heat it with some butter but I decided to think on it and this is what I came up with.

Absolutely delectable! Sparky gave it 2 thumbs up and ate a ton of it! Here is my take on a Grilled Corn and Black Bean Salad. No recipe here. I simply went to the refrigerator and found whatever bits of vegetables that needed to find a purpose and tossed them all together. Dan thought it was perfection but I thought it needed Cilantro to tie it all together. So….leave it out or add the Cilantro. Either way this is just scrumptious!

Shhhh…. I have a secret ingredient that will make this so simple and so delicious. It’s called “Zesty Italian Salad Dressing!” I never planned to Blog this dish, so at the last minute I thought to capture a couple of photos.  I hope you enjoy this as much as we did last evening. 🙂

Grilled Corn and Black Bean Salad

Crisp and smokey grilled corn combined with smooth savory Black Beans and flavored to the hilt with Onions, Peppers, Cumin, Chili Powder and so much more. THIS is the penultimate summer salad side dish!
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Prep Time 20 mins
Total Time 20 mins
Servings 6

Ingredients
  

  • 3 Ears grilled charred Corn any leftover Corn will do. But you'll miss the smokiness
  • 1 15 oz can Black Beans Rinsed and Drained
  • 1/3 Cup Red Onion finely Chopped
  • 1/3 Cup Red Bell Pepper Diced
  • 12 or more Black Olives sliced in half. Whatever you have on hand
  • 1/4-1/3 Cup Zesty Italian Salad Dressing.
  • 1 Tsp Chili Powder
  • 1/2 Tsp Cumin Powder
  • Salt and Pepper to taste
  • 1/4 Cup minced Cilantro optional for Dan. Mandatory for me.

Instructions
 

  • Slice the Corn from the Cob and place into a medium sized bowl. Rinse and drain the Black Beans then add them to the Corn. Stir in the Red Onion, Red Bell Pepper and the Black Olives.
  • Stir in the Chili Powder and Cumin. Add the Zest Italian Salad Dressing. Adjust for Salt and Pepper. Now decide, to " Cilantro or not to Cilantro, that is the question." I'll leave it up to you friends. But as for me....the Cilantro goes in. Score!
  • I served this wonderful Salad with marinated grilled Shrimp and strangely enough......potatoes and onions in a foil packet cooked on the grill. Sigh.............................................such a happy thing.
  • Wherever your Journey leads you this day, my wish it that we all stop and honor our country on this Independence Day, the 4th of July 2018!
  • Hugs and much love from me, Karen, TJG
Tried this recipe?Let us know how it was!

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Filed Under: Recipes, Side Dishes Tagged With: Black Beans, Grilled Corn, Grilled Corn and Black Bean Salad

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Nice to meet you

Karen Giebel, the Journey GirlHello and "WELCOME" to the Journey Girl! I'm Karen, a happy, optimistic retired RN living out my dreams with my husband Dan up here in the back of the beyond in Ferry County, Washington. High up in the mountains just 20 miles from the border with British Columbia, Canada. I enjoy writing and sharing with my friends all about our lives raising Alpacas, growing our gardens, all the gorgeous birds and wildlife that surround us. Sharing stories of our daily lives as we travel this journey through life. Cooking is my passion and I solve all the world's problem while standing at my stove and I love sharing my recipes with you. I am glad you are all here with me today and every day. Journey on!

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