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Grilled Corn, Poblano, and Black Bean Salad

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Course: Salad
Cuisine: Mexican

Ingredients

  • cooking spray
  • 2 ears of corn shucked
  • 2 green onions
  • 2 baby bell peppers
  • 1 poblano pepper
  • 1 avocado diced
  • ½ cup of fresh cilantro chopped
  • Juice of one lime
  • 1 tsp ground cumin
  • Sea Salt and Freshly Cracked Pepper to taste
  • ½ cup of black beans drained & rinsed

Instructions

    Cup of Yum
  1. Preheat the grill to high or a grill pan over medium-high heat.
  2. Coat the grill rack (or grill pan) with cooking spray.  Place all of the veggies on the grill rack.  
  3. Grill the green onions for 2 minutes on each side until lightly browned & wilted. Remove from the grill then chop.
  4. Grill the bell peppers for 4-5 minutes on each side, or until blackened.  
  5. Place the charred peppers in a zip-lock bag; seal and let them sit for a few minutes for easier peeling.  
  6. Grill the poblano pepper for 7-8 minutes on each side or until blackened; place it in the same zip-lock bag and remove the bell peppers; seal the bag.  
  7. Peel the charred skin from the bell peppers, remove the stem and seeds, and dice.    
  8. Remove the poblano pepper from the sealed zip-lock bag and peel the charred skin off.  Remove the stem & seeds then dice.
  9. Grill the corn for 12 minutes or until it's beginning to brown on all sides, turning occasionally.
  10. Cut the kernels from the ears of corn with a knife; place them into a large bowl.  
  11. Add the chopped green onion, bell pepper, poblano pepper, and diced avocado to the bowl.  
  12. Add a drizzle of olive oil, cilantro, lime juice, cumin, sea salt, black pepper, to taste, and black beans to the bowl; toss to coat evenly.  
  13. Serve immediately.  Enjoy.