Big Batch Entertaining / Salads / Sides / Vegetarian

Black Bean, Grilled Corn, Snap Pea & Tomato Salad

I’m writing this on the eve of what is to be a record-breaking heatwave tomorrow here in the Seattle area. Temperatures are expected to hit the triple digits. Now we’re all regretting we complained about the previous nine months of constant rain. As I’m bracing myself to cook food all day for a client in a house with no air conditioning and the oven and stove going at full tilt, I’m thankful to the awesome neighbor who moved and sold me a stellar Weber Genesis grill for $40.  I thought it was a typo. Lucky for me, it was not.  I have labelled 2017, “The Summer of Grill.” She’s a beauty and has been keeping me inspired to char and sear my way to quick dinners on the back deck in lieu of cranking the gas stove inside.

This next recipe is courtesy of that inspiration and I’ve been enjoying it all summer.  It’s quickly become one of my favorites because it has many of the crisp and colorful flavors you can find right now in the grocery store or, if you’re lucky, your local farmer’s market or your own backyard garden. Bright cherry tomatoes, crunchy sugar snap peas, grilled corn and scallions and a simple can of black beans along with a few choice seasonings make this a fresh, bright and super healthy salad. Pair it with your grilled steaks or kebabs and you’ve got a fantastic and memorable meal.

As I’ve said before, a salad with lettuce is just rabbit food, but this black bean, grilled corn, sugar snap pea and cherry tomato salad is one for the record books, just like tomorrow’s temperatures. Break out the sunscreen and flip flops. Summer is definitely here to stay a while.

Black Bean, Grilled Corn, Snap Pea & Tomato Salad

Yield: Serves 8

Ingredients

  • 4 Tablespoons olive oil, divided
  • 1 small bunch of scallions, grilled
  • 2 ears of corn, grilled
  • 1-15 oz can black beans, drained and rinsed
  • 1 pint cherry tomatoes, cut in half
  • 1/2 pound sugar snap peas, cut on the bias
  • 1 small bunch of cilantro, roughly chopped
  • Juice of 1 large lime
  • 1/2 cup crumbled queso fresco or feta cheese
  • 1/2 teaspoon ground cumin
  • 1/2 tsp salt, plus an additional pinch of salt and black pepper to season corn and scallions before griling

Instructions

  1. Rub two tablespoons of olive oil over the corn and green onions. Season with a generous pinch of salt and black pepper. Grill onions over medium-high heat, about 2 minutes per side and the corn about 6-8 minutes per side until nicely charred. Let cool, then chop scallions into 1/2 inch pieces and remove corn from the cob. Place both into a large mixing bowl.
  2. Add remaining ingredients to the bowl and toss with last two tablespoons of olive oil, cumin, salt and pepper to taste.
  3. Serve immediately.

Notes

Don't have a grill? No worries, use the corn and scallions raw or place under the broiler for a few minutes.

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