Charred Corn Salad with Black Beans + Poblano
Charred Corn Salad with Black Beans + Poblano…a sweet + refreshing summer salad topped with feta and a creamy lime vinaigrette. Just the thing for a taco bar or backyard BBQ!
Ingredients
- 3 ears corn on the cob, husk + silk removed (or 1½ cups frozen corn, thawed + drained)
- 1 poblano pepper
- ½ tablespoon avocado oil
- kosher salt + fresh cracked black pepper
- 1 cup black beans (canned), rinsed + drained
- 1 red bell pepper, diced
- ¼ cup red onion, diced small
- ⅓ cup feta cheese, crumbled
- 2 tablespoon cilantro, chopped
- lime wedges, optional
Dressing
- 2 tablespoon light mayonnaise
- 1 tablespoon avocado oil
- 1½ tablespoon lime juice, from about 1 lime
- 2 cloves garlic, minced
- ½ teaspoon chili powder
Instructions
- To char corn on the cob + poblano on the grill: preheat your outdoor grill on high for 10 minutes. Brush or rub the ears of corn + poblano with avocado oil and season with salt + pepper. Place them on the hot grill and cook of 10-12 minutes, turning frequently to get even charring all over. Keep a close eye on your corn so it doesn't over-char or burn. Remove the corn to a plate and allow to cool. Remove the poblano to a bowl and cover tightly. Once cool enough to handle, stand the cob on its end and cut the kernels off with a knife. Remove the outer skin, stem + seeds from the poblano, then chop.
- To char frozen corn kernels in a pan: preheat a cast iron or non-stick skillet over medium heat. Add 1/2 tbsp of avocado oil. Once the oil is shimmering, add the corn and season with salt + pepper. Stir to combine and continue to stir every couple of minutes to get an even char throughout. This may take up to 15 minutes. When the corn is charred to your liking, remove it to a bowl to cool.
- To char the poblano in your oven: preheat your broiler and set the top rack about 6 inches below the element. Set the poblano on a sheet pan and broil on one side until charred, flip over and repeat. Remove to a bowl and cover tightly. Once cool enough to handle, remove the outer skin, stem + seeds, then chop.
- In a large bowl, combine the corn kernels, chopped poblano pepper, black beans, red bell pepper and red onion.
- In small bowl or jar, whisk together the ingredients for the dressing. Taste and season with salt + pepper. Drizzle this over the vegetables and toss to coat. Taste again and adjust seasonings as needed.
- To serve, transfer salad to serving dish. Sprinkle crumbled feta and chopped cilantro on top. Add some lime wedges to garnish.
Nutrition
Calories: 119kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 109mg | Potassium: 268mg | Fiber: 3g | Sugar: 4g | Vitamin A: 856IU | Vitamin C: 46mg | Calcium: 44mg | Iron: 1mg
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