| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 12 to 14 servings |
Ingredients
- 4 fresh or frozen ears of corn, husks removed
- One 15-ounce can black beans, rinsed and drained
- One 15-ounce can chickpeas, rinsed and drained
- 1 cup loosely packed fresh cilantro leaves, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 teaspoon red wine vinegar
- 1 teaspoon ground cumin
- Pinch chili powder
- 2 cloves garlic, pushed through a press
- 1/4 cup extra-virgin olive oil
- Hot sauce, preferably Crystal Hot Sauce
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 153 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 311 mg |
Reviews
Just yummy, love it!!!!
Absolutely Delicious!!! Great with ribs, pork tenderloin, or just as a side summer dish. Have made many times.
A huge hit! Everyone loved this salad. So much flavor. A little bit of effort, but well worth it. Will make again and again.
This dish is the bomb! Full of flavor with the magic kiss of cilantro and lime. I ate two bowls. Thanks Val!!
My son requests this every couple weeks in the warm weather. Great as a side dish; we’ve used over a bed of lettuce,; and goes great for tortilla chip dipping. Many ingredients and chopping, but worth the effort. I omit the hot sauce as I don’t care for spicy. While my husband doesn’t like cilantro, in this recipe its just right amount and adds perfect flavor.
Such a wonderful salad!!!!! I will definitely make this often!!!!!
I was looking for new recipes to try and so glad I came across this dish. It is so good! Everything came together very easily. Cutting up the veggies was therapeutic for me! I basically made the recipe exactly as written since this is the first time I’m making it and I am excited to make this again and again and make changes to make it my own. This dish will not disappoint!
Very tasty!! Perfect for summer! And perfect for my Vegan daughter. I left out the black beans and added celery. I will put tomatoes and cilantro on the side for others to add to their liking. I will make this again.
So yummy! This was a perfect addition to our bbq chicken for our first cookout of the season. It’s so fresh and healthy and makes up fairly quickly. I made it the day before and brought it to room temp before serving and it was perfect. The dressing is amazing and am thinking of using it for a marinade for chicken as well. Just a lovely summer salad. I can’t imagine anyone not loving it. Big hit in our house for sure!
So delicious! The perfect side for summer meals. The dressing is excellent and I may add it to other salads I’m going to make this summer.