Grilled Corn And Bean Salad Recipes
GRILLED CORN & BLACK BEAN SALAD
This easy grilled corn and black bean salad is a fabulous summer side dish!
Provided by This Healthy Table
Categories Salads
Time 24m
Number Of Ingredients 14
Steps:
- Heat a grill to medium-high heat.
- Toss the corn with 1 tablespoon of oil. Then sprinkle on the adobo seasoning and paprika and rub the corn so the seasoning is evenly spread.
- Cook the corn on the grill for 2 to 3 minutes per side until it's charred and tender.
- Remove the corn and allow it to cool for a few minutes before cutting the kernels off each ear.
- In a large serving bowl, mix together the greens, corn, black beans, bell pepper, avocado, and feta.
- In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, salt, and pepper. Drizzle the over the salad and toss to combine.
- Top the salad with chopped green onions and cilantro.
- Serve immediately and enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 13 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 600 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GRILLED CORN AND BEAN SALAD (VALERIE BERTINELLI) RECIPE - (4.5/5)
Provided by peridot728
Number Of Ingredients 20
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly. Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss. For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce. Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved. Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/grilled-corn-and-bean-salad.html?oc=linkback
BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD
Categories Salad Bean Onion Side Vegetarian Quick & Easy Basil Corn Carrot Summer Grill/Barbecue Vegan Jícama Cilantro Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
- Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
GRILLED CORN, BLACK BEAN AND EDAMAME SALAD WITH CILANTRO-LIME VINAIGRETTE
Fresh grilled corn mixes with other delicious veggies in this colorful salad.
Provided by Jodie Shield
Categories Fourth of July
Time 15m
Yield 10 servings
Number Of Ingredients 8
Steps:
- To grill corn, pull outer husks down to the base of the ears and strip away silk. Fold the husks back in place and soak in cold water for about 10 minutes. Remove the corn from the water and shake off excess. Set the corn on the grill, close the cover and grill for about 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a knife. Discard the husks and remove kernels.. In a large bowl, combine the grilled corn, beans, edamame, bell pepper, green onions and cilantro.. In a small bowl, mix together the oil and lime juice. Pour the dressing over the vegetable mixture and toss until well coated. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
GRILLED CORN AND BEAN SALAD
Steps:
- Preheat a grill or a grill pan over medium heat.
- In a small bowl, add 1/4 cup of the canola oil, the cumin, 2 teaspoons chili powder, and season with salt and black pepper, to taste. Stir to combine. Brush each ear of corn liberally with the seasoned oil.
- Arrange the corn on the hot grill and cook for about 12 minutes, giving each ear a quarter turn every 3 minutes. Remove from grill and let cool for 5 minutes. When cool enough to handle cut kernels from corn.
- In a medium serving bowl, whisk together the remaining 1/4 cup of canola oil, 1 teaspoon chili powder, the lime juice, garlic, bell pepper, onions, beans, and cilantro. Adjust the seasonings with salt and black pepper, to taste. Add the corn kernels and stir to combine. Mix the ingredients well and serve with tacos, if desired.
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
More about "grilled corn and bean salad recipes"
GRILLED CORN AND BUTTER BEAN SALAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (1)Category Side DishCuisine SouthernCalories 206 per serving
- Cook butter beans according to package directions and drain and cool completely. This will take about 20 minutes.
- While beans are cooking, heat grill to medium-high. Brush corn, red pepper, and onions with olive oil. Place on grill and close lid.
- Turn corn every 4 to 5 minutes until all sides are charred. Flip red peppers and onion after 5 minutes and remove from grill once second side has grilled for 4 to 5 minutes. Let cool and then cut corn from cobs and chop pepper and onion into ½-inch pieces.
- In a large bowl, combine mayonnaise, garlic, salt, and pepper. Stir to mix and add butter beans, corn, red pepper, onion, tomatoes, and jalapeno. Toss to combine. Sprinkle cilantro on top and refrigerate for at least 2 hours. Serve chilled.
GRILLED CORN AND BLACK BEAN SALAD WITH ZUCCHINI • HAPPY ...
From happykitchen.rocks
5/5 (2)Total Time 20 minsCategory SaladCalories 165 per serving
- Preheat a grill pan to high and heat for 5 minutes. (Alternatively, preheat grill to high.) Carefully brush corn, zucchini halves and onion slices all over with olive oil. Using tongs, place corn and zucchini halves, cover and grill until the corn is charred all over and zucchini is tender, about 8-10 minutes, turning the corn often and flipping zucchini halves once after 4 minutes. Add onion slices after 4 minutes and flip them after 2 minutes.
- Let cool and use a large knife to cut corn kernels off the cob into a large bowl. Chop zucchini halves.
- Mix corn, zucchini, red onion, black beans and feta cheese in a large bowl (Alternatively, divide among 4 serving bowls or plates).
BEST GRILLED CORN SALADS | ALLRECIPES
From allrecipes.com
Author Vanessa GreavesEstimated Reading Time 6 mins
SPICY GRILLED CORN SALAD WITH BLACK BEANS AND QUESO FRESCO ...
From finecooking.com
4.4/5 (8)Category Side DishesCuisine Latin AmericanCalories 240 per serving
GRILLED CORN & BLACK BEAN SALAD WITH CILANTRO RECIPE
From cleaneatingmag.com
Cuisine Mexican, VegetarianTotal Time 55 minsCategory Dinner Tonight, Lunch, DinnerCalories 157 per serving
GRILLED CORN, POBLANO, AND BLACK BEAN SALAD RECIPE
From myrecipes.com
4.5/5 (19)Total Time 40 minsServings 6Calories 167 per serving
- 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.
GRILLED CORN AND BLACK BEAN SALAD {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
Reviews 10Servings 4Cuisine American, Meatless Monday, Vegan, VegetarianTotal Time 30 mins
- Grill corn on the cob directly on the grill, about 15 to 20 minutes.Allow it to cool enough to touch, then cut the kernels off the cob into a bowl; set aside.
- In a small jar, with a lid, add the lime juice, salt, chili powder, and olive oil. Using a Microplane, grate in the garlic; whisk together. Put the lid on the jar and shake well to combine; set aside.
- Heat olive oil in a large non-stick pan over medium-high heat; add chili peppers, jalapenos and onions saute until they are softened and begin to brown, about 5 to 7.Pour the black beans and corn into the pan with the other vegetables; cook until warmed through, about 2 to 3 minutes.Give the dressing one last shake and add it to the pan; toss to coat evenly. Adjust seasoning with salt and pepper.Remove from the heat and allow it to cool slightly.
- Meanwhile, slice tomatoes into quarters or cut in half and dice the avocado and place into a large bowl. Squeeze in some of the juice from the remaining ½ lime into the bowl; toss well to coat. Season with salt to taste; set aside.It's really important for the avocado to be coated with lime juice to prevent it from turning brown from oxidation.
GRILLED CORN SALAD RECIPE WITH BLACK BEANS, TOMATOES, AND ...
From andreasrecipes.com
Reviews 3Category SaladCuisine AmericanTotal Time 30 mins
- Preheat the grill to medium. Rub the grill with some vegetable oil and place the corn in the husks on the grill with the ends facing out. Turn the corn as each side chars, for a total grilling time of about 15 minutes. Remove corn from the grill and allow to rest a minute or two, then remove the husks. Allow to cool just until you can hold it without burning your fingers. Scrape the kernels off into the Bundt pan, then transfer to a large serving bowl.
- Toss with the black beans, tomatoes, bell pepper, and onions. Add about 1/4 teaspoon sea salt, or more to taste, and stir. Grind a little fresh pepper on top, and squeeze the lime over all the salad. Serve at room temperature or chilled.
PINTO, BLACK, & RED BEAN SALAD & GRILLED CORN & AVOCADO RECIPE
From myrecipes.com
4.5/5 (36)Total Time 42 minsServings 12Calories 141 per serving
- Brush corn, onion, and jalapeño evenly with oil. Place vegetables on grill rack coated with cooking spray. Grill corn for 12 minutes or until lightly charred, turning after 6 minutes. Grill onion slices and jalapeño 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeño; discard stem. Add corn, onion, and jalapeño to tomato mixture; toss well. Add remaining 1/2 teaspoon salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with avocado.
BLACK BEAN AND GRILLED CORN SALAD - ENRILEMOINE
From enrilemoine.com
5/5 (14)Total Time 45 minsCategory SaladsCalories 141 per serving
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From minimalistbaker.com
5/5 (17)Calories 223 per servingCategory Salad
- If you haven't prepared dressing, do so now. Alternatively you can dress your salad with a healthy squeeze of lime juice, drizzle of olive oil, and salt and pepper to taste just before serving.
- Preheat oven to 400 degrees F (204 C) and add cubed sweet potato to a parchment-lined baking sheet. Toss with a little oil and bake for 20 minutes or until tender. Set aside.
- In the meantime, heat a grill or grill pan. Once hot, remove the husks from the corn and place directly on the grill. Grill, turning occasionally, until blackened on all sides — about 5-8 minutes. Set aside to chill. NOTE: If you don't have a grill or grill pan, you can also carefully cook these on a gas range over an open flame, turning frequently with tongs until blackened on all sides.
- Let the corn cool to the touch, then carefully slice the corn off the cob with a sharp knife. Set aside.
GRILLED CORN SALAD - PATI JINICH
From patijinich.com
4.3/5 (6)Servings 4Cuisine MexicanCategory Salad
- Cook the corn for about 20 minutes, flipping with tongs every once in a while. Also, cook the scallions for about 10 minutes, flipping occasionally as well. Remove both from the heat when charred, cooked and softened. Set aside.
- Heat 5 tablespoons of olive oil in a skillet over high heat. Once the oil is hot, add the tomatoes, salt and pepper, and cook for 6 to 7 minutes until charred and softened. Remove from the heat, making sure to reserve the oil and tomato juices as well.
- Shave the corn kernels off the cobs and place in salad bowl. Cut white and light green parts of the scallions into 1-inch pieces and add to the bowl. Add the mint, chives, vinegar, and the reserved oil and juices from the tomatoes. Mix well. Incorporate the tomatoes. Gently toss and serve.
GRILLED CORN AND BLACK BEAN SALAD WITH RICE - CHEF SAVVY
From chefsavvy.com
Reviews 11Category Side DishCuisine AmericanTotal Time 30 mins
- Spray grill and corn with nonstick cooking spray. Sprinkle the corn with a little salt and pepper. Grill until corn is tender about 8-10 minutes. Turn corn every 1-2 minutes to make sure it does not burn.
- To make the rice bring water to a boil. Add in rice and simmer for 5 minutes, covered. Take off of the heat and let it sit for an additional 5 minutes to soak up the water, covered. Fluff rice with fork. Set aside and allow to cool.
- Meanwhile add the rest of the ingredients to a large bowl. Toss to combine. Add in the cooled rice and toss. I like to refrigerate it before serving but you can always serve as is.
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