Grilled Corn, Cilantro, & Black Bean Salad with Balsamic Dressing

The other night I had this creative idea for turkey burgers. Instead of pairing the burgers with fries, I decided to go with a salad. I didn’t want a traditional leafy green salad, so I looked in my fridge at all the produce I bought this past weekend. I saw 4 ears of corn, Roma tomatoes, cilantro, red onions, and jalapenos. I went to my pantry and found a can of black beans. I searched around on Google for some recipes and after finding a few with these ingredients, I came up with the recipe below.

Not only is It refreshing, but very colorful and quick (less than 30 minutes). This is a great summer recipe and you can eat it warm or cold. It’d be a great side dish to bring to a picnic or BBQ.

INGREDIENTS

4 ears of corn

1 tablespoon of olive oil

15 oz. can black beans, drained and rinsed

4 Roma tomatoes, chopped

1/3 cup cilantro, chopped

2 tsp jalapeno, chopped

1/2 cup red onion, chopped

FOR DRESSING

1/2 cup balsamic vinegar

3 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon sugar

1/2 teaspoon cumin

1/2 teaspoon chili powder

DIRECTIONS

1. Heat grill to high. Rub olive oil on the corn and grill, covered, for about 6-8 minutes. Continue to rotate the corn every 2 minutes for even cooking. Set aside to cool.(TIP: to get the corn cooked evenly, PRIOR to rubbing olive oil, wrap corn with damp paper towel and microwave two at a time for about 6 minutes. Let cool then rub the olive oil on the corn)

2. Whisk together the dressing ingredients and set aside.

3. Slice the corn off the cob and place in a bowl. Add the chopped tomatoes, red onions, cilantro, jalapenos, and black beans.

4. Add dressing and gently toss. Serve warm or cold.