Summer is here, but unfortunately June Gloom is no joke this year. That’s alright though because although it looks cold and gloomy outside, it’s really not that bad. For me, summer is all about dining al fresco and turning things up on the grill…literally. We try to grill as much as possible because it gives us an excuse to get out of the house and try to cook up healthier meals. Speaking of which, one of my favorite salads to make during the summer is this corn and bean salad. I love how the grilled corn and red peppers give this side dish that lovely roasted flavor. I like to make a big batch of this stuff and eat it with my lunch the next day. Here’s how you make it…
Corn and Bean Salad
2 red peppers, grilled, skin removed, and chopped
1 can of black beans, rinsed (I prefer mine with no salt added)
2 corn on the cobs, grilled, and the kernels on the cob cut off and chopped
1/2 red onion, diced
1 jalapeno, diced
1/2 bunch of cilantro, diced
Juice from 1 lemon
Juice from 1 lime
Salt and pepper to taste
Turn on your grill to high, and once it’s at temperature throw on the pepper and corn. Rotate them every few minutes to make sure all sides are nicely browned, not burnt.
In the meantime, chop up the red onion, jalapeño, cilantro. Add in the black beans, lemon, and lime to the mixture.
Once the peppers and corn have color, take them off the grill and let them cool. Place the red peppers in a bowl and cover the bowl with saran wrap for about 10 minutes. This will allow the skin to be peeled off the peppers easily.
Once the peppers are cool to touch, peel off most of the skin. Drain the water and remove the seeds form inside the peppers, then dice the red peppers and add it to the onion mixture. Once the corn is cool enough to handle, cut the kernels off the cob, then roughly chop them into smaller pieces. Add the corn to the onion mixture as well, and stir until everything is combined. Add salt and pepper to taste.