Grilling Side Dish: Corn and Bean salsa/Salad

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This is a perfectly light and tangy side for grilling this summer. This is also awesome on tacos or Fajitas or even alongside fish. This is such a versatile recipe that everyone will love. You can use frozen corn for this recipe (I did), although if you would like to use corn on the cob and grill it before using, that would work really well too.

Ingredients

  • Corn (frozen or on the cob)
  • 2 Bell peppers
  • 1 bunch of Scallions
  • 2 Jalapeno peppers
  • 2 Tablespoons of olive oil
  • 3 limes
  • 1 can of Navy beans or black beans
  • Cilantro (optional)

Spices

  • 1/2 tablespoon of Garlic powder
  • 1 tablespoon of Chilli powder
  • 1/2 tablespoon of Oregano
  • 1 tablespoon of Cumin
  • Salt to taste

To make the dressing, start off by zesting your limes in a bowl. Then, roll your limes on the counter to loosen them up and squeeze the juice of all 3 limes into the bowl as well. Whisk in your 2 tablespoons of olive oil until emulsified. Add your spices and whisk until all is combined well. This dressing can chill out while you prepare your ingredients.

Next, cook your corn. If you’re using frozen corn, cook it in boiling water until tender and then let it drain extremely thoroughly until it is dry and cooled down to room temperature. If you’re using corn on the cob, I would suggest grilling it and getting a char on the cobs first.

Finely chop your bell and Jalapeno peppers. Then, on a diagonal, finely chop your scallions. Mix all your vegetables in the bowl so its all evenly distributed.

Drain and Rinse your beans and place in the bowl with your scallions and peppers and give it another toss. Once your corn is ready to use and cooled down, place it in the bowl as well and give everything one final mix. Pour the dressing over the salad and combine thoroughly.

I would suggest placing this salad in the fridge for about an hour to chill and let the flavours meld together better. I personally like to add some cilantro right before serving, but that’s totally optional. Once chilled, this salad is tangy and fresh and perfect to cut through fatty meat or fish and hardier sauces like sour cream.

 

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