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)
Dressing
1 cup cilantro, chopped
1 cup plain Greek yogurt or creme fraiche
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
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.
