Grilled Corn Black Bean Salad Food

GRILLED CORN & BLACK BEAN SALAD

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!

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 BLACK BEAN SALSA

Steps:

• Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
• To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.

GRILLED CORN AND BLACK BEAN SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
• Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
• Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
• Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
• When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
• For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
• Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.

GRILLED CORN & BLACK BEAN SALAD

Steps:

• Heat grill to medium heat.
• Grill corn and onions 4 to 6 min. or until evenly charred on all sides, turning after 3 min. and adding lime wedges to the grill for the last 2 min. Place corn and onions in shallow dish; cover tightly with plastic wrap. Let stand 10 min. Meanwhile, reserve lime wedges at room temperature for later use.
• Cut kernels from corn cobs; place in medium bowl. Chop onions; add to the corn along with all remaining ingredients.
• Refrigerate 15 min. Serve drizzled with juice from reserved lime wedges.

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN

Steps:

• Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
• Mix salad ingredients in large bowl, adding oil and lime juice last.
• Grill chicken, slice into strips, serve on top of salad.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

ROASTED CORN AND BLACK BEAN SALAD

Steps:

• In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
• Transfer corn to large bowl and stir in remaining ingredients.

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

Steps:

• For the salad:
• Preheat a gas or charcoal grill.
• Peel back the corn husks. Remove the silks and replace the husks.
• Soak the corn in cold water for 30 minutes.
• Drain and place on the grill for 10 to 15 minutes.
• Cool completely and remove the husks.
• Using a sharp knife, remove the corn kernels.
• In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
• For the vinaigrette:
• In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
• Slowly add the oil, whisking constantly until the mixture thickens.
• Season with salt and pepper, to taste.
• Pour the vinaigrette over the salad and toss well.
• Refrigerate for 1 hour, and toss again, before serving.

GRILLED CORN AND BLACK BEAN SALAD

Steps:

• Toss all ingredients together in a large bowl.
• Season with salt and pepper to taste.
• Serve.

GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD

Steps:

• Make Dressing:
• Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
• Make Salad:
• Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
• Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
• Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.