Grilled Corn And Black Bean Salad With Cilantro Lime Dressing

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