Description
This Grilled Southwest Salad features charred corn and smoky peppers combined with black beans and a creamy avocado lime dressing. Perfectly grilled vegetables bring a smoky depth of flavor to this fresh, vibrant salad that's easy to prepare and great for warm weather meals or summer barbecues.
Ingredients
Vegetables and Beans
- 3 ears corn
- 1 red pepper
- 1 poblano pepper
- 1 can black beans (15.5 ounces, drained and rinsed)
Dressing
- 2 limes (juiced)
- 4 tablespoons cilantro
- ½ teaspoon chile powder
- ½ teaspoon cumin
- ½ avocado
- 2 tablespoons olive oil
Garnish
- Additional cilantro (for garnish)
- Remaining ½ avocado (for garnish)
Instructions
- Grill Vegetables: Put the corn, red pepper, and poblano pepper on the grill. All the vegetables cook simultaneously but require different grilling times.
- Grill Corn: Grill the corn until tender, approximately 10 minutes. Turn frequently so all sides become browned and cooked evenly.
- Grill Peppers: Grill the red and poblano peppers for about 15 minutes, turning every 5 minutes until the skin is slightly blackened.
- Cool Vegetables: Once cooked, remove the corn and peppers from the grill and set aside to cool slightly.
- Prepare Dressing: Juice the two limes to prepare the avocado lime dressing.
- Blend Dressing: Combine the lime juice, cilantro, chile powder, cumin, avocado, and olive oil in a blender or food processor. Blend until smooth and creamy.
- Chop Vegetables: When the peppers and corn are cool enough to handle, chop the peppers, peeling off the blackened skin if desired. Cut the kernels off the corn cobs.
- Combine Salad: Place the chopped peppers and corn in a large bowl. Drain and rinse the black beans, then add them to the bowl.
- Add Dressing: Pour the avocado lime dressing over the salad and gently stir to combine all ingredients.
- Garnish and Serve: Serve the salad garnished with additional cilantro and the remaining half of the avocado for extra freshness and creaminess.
Notes
- Peeling off the blackened skin of the grilled peppers is optional, but it can reduce bitterness.
- Use a sharp knife or corn stripper to easily remove kernels from the cob.
- The salad can be served warm, at room temperature, or chilled.
- For added spice, consider topping with chopped jalapeños or a sprinkle of cayenne pepper.
- This salad pairs well with grilled chicken or fish for a complete meal.
