1 (15-ounce) can no-salt-added black beans, rinsed and drained
How to Make It
Preheat grill to high heat.
Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.
Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of salad.
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We get tired of the cream/mayonnaise based salads and are enjoying a few lighter side salad versions we found in CL. We really liked the lime accent to this one with the cilantro, the flavors were nice and bright. Yes, the grilling is time consuming, we were lucky enough to be thoughtful and grilled all the veggies the day before with another recipes since we had the grill going tossed them in the fridge overnight, and assembled the salad easily the next night for dinner. Would probably have rated it lower if we hadn't done that because it does take a while.
Once assembled, this salad is delicious. However, it is quite labor-intensive and I don't have any ideas how to shorten it. Still, I like it so much that I will keep it in the rotation for weekend meals. I followed the recipe, except I omitted avocado (allergic), added a jalapeno, and cut in half the amount of oil in the dressing. Yum!
I can't even begin to say how good this recipe is. My husband literally licked his plate clean. He now asks for this on a regular basis. Good thing he likes to grill for me. It's time consuming, but worth EVERY minute!
This is a great dish, but I wouldn't make it unless I was already firing up the grill. I paired this with the Vampire Steak. For leftovers, I'm going to use corn tortillas and wrap this recipe with the remaining steak for tacos. Next time, I plan to double the corn and red bell pepper and I'll halve the cilantro... a little goes a long way. Also, I'm going to keep the avocado fresh (I didn't think grilling it added anything to it) & dice it making sure to pour the lime juice over the avocado to keep it from going brown too quickly.
Great summer side. I grilled everything except the avocado the day before and grilled the avocado after the meat came off the grill to rest. Then I mixed everything together and served it. Easy and delicious. I did not use all of the dressing and added a red jalapeno to the grilling for a little kick.