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Grilled Corn And Black Bean Salad With Cilantro Lime Dressing

August 15, 2015



For our meatless Monday, I took a look at the weekend leftovers and turned these farmstand veggies into a simple salad brimming with bright flavors. The grilled corn steals the show in this protein packed entree. Grilling the corn turns this summer staple smokey. Add creamy avocado, grilled poblanos, sweet cherry tomatoes and earthy quinoa for a perfect summer entree. Top with fresh lime and cilantro dressing.

Grilled Corn And Black Bean Salad With Cilantro Lime Dressing

Serves 6

1 cup dry blacks beans (or 1 can of Black Beans, drained and rinsed)
2 corn cobs, grilled
1 tsp butter
2 poblano peppers, grilled
1 cup dry quinoa
2 cups of vegetable stock
1 avocado, chopped
1 cup cherry tomatoes, sliced in half

Greens ( I used spinach and baby kale)


1 cup cilantro, chopped
1 cup plain Greek yogurt or creme fraiche

1/2 cup olive oil
1 lime, squeezed
1 tsp honey
salt to taste
1 tsp Tabasco Green Pepper sauce or any hot sauce
queso fresco (optional)
chopped cilantro
hot sauce
lime juice
salt and pepper
Soak the beans overnight in cold water, or in very warm water for 2 hours. Rinse the beans, and then bring them to a boil in a medium saucepan. Once the beans have begun to boil, reduce the heat to medium and boil for 1 hour. Drain and set to the side. If you want to save time, use canned black beans. Rinse and set to the side. Shuck the corn, rub with butter, and then wrap in tin foil. Wash the poblano peppers. Turn the barbecue/grill to high. Place the corn on the grill and close the lid. Cook for 15 – 20 minutes. Remove a piece of corn and lift back the tin foil to check for black grill marks. If the corn looks cooked turn and cook the other side for 10 minutes.

A few minutes before you are ready to remove the corn, place the peppers directly on the grill. Grill until black, rotating every few minutes. Remove the corn and the peppers from the grill. Place the peppers into a plastic bag and seal. Once they have cooled, remove the skins, the center stem and the seeds. Chop the pepper and set to the side. Let the corn cool in the tin foil.

Rinse the quinoa a few times, thoroughly removing any of the bitter flavor. Place the quinoa and 2 cups of stock (or water) into a medium saucepan and bring to a boil. Cover with a lid and reduce the heat and simmer until all of the water has evaporated. Fluff with a fork.

While the quinoa is cooking, prepare the dressing by pureeing the chopped cilantro into a food processor with the yogurt, olive oil, lime juice, honey, salt, and Tabasco. Taste and adjust seasonings as necessary. Remove the corn from the tin foil, and slice off the kernels.

 In a large bowl, combine the black beans, corn, poblano peppers, quinoa, avocado and tomatoes and toss. Either add the dressing to the bowl, or plate and then drizzle the dressing on top.  Add queso fresco, chopped cilantro, hot sauce, and lime juice as a garnish.
Adapted from: Flourishingfoodie


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