Meridian Industrial

GO EAT

7/31/2019 | Janet Paré

Category:

FIESTA CORN SALAD


This delicious salad is great cold or warm and includes ingredients plentiful this time of year: corn, peppers, and tomatoes. Perfect
for your summer BBQs!

WHAT YOU'LL NEED:

8 ears of corn, grilled
1/2 red pepper, diced
1/2 orange pepper, diced
1 jalapeno pepper, minced
1 cup cherry tomatoes, halved
1 small red onion, diced
15.5 oz. can of pinto beans or
combination of pinto, red & black beans,
rinsed and drained
2 tbsp. lime juice
1 tsp. sugar
2 cloves of garlic, minced
1 ½ tsp. ground cumin
¼ tsp. chili powder
½ tsp. salt
¼ tsp. coarse ground pepper
¼ cup canola oil

HOW YOU'LL MAKE IT

To make the Dressing:
In a small mason jar, add lime juice, sugar, garlic, cumin, chili powder, salt and pepper.
Cover and shake until well mixed. Add oil, shake to mix well. Set aside.

To make the Salad:
Heat grill to high. Keep husks and silk on corn. Grill corn until charred on all sides.
Remove husks and silk. Remove corn using a sharp knife. Place corn in a large bowl.
Using your hands, separate the kernels. Add peppers, onion, tomatoes and beans. Pour
dressing over all and mix well. Chill and serve.

Variation: For a warm side dish, saute corn, peppers, and onion for 3-4 minutes. Add
tomatoes and beans and dressing. Mix gently and cook until heated.

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