- Prep
- 20 min
- Cook
- 15 min
- Total time
- 35 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 240 kcal
Quick summary
“This vibrant Mexican-inspired salad combines the smoky sweetness of fire-grilled corn kernels with the earthy softness of black beans, crunchy colorful bell peppers, and citrusy lime vinaigrette. A colorful option, rich in vegetable fibers and perfect for sunny days.”
What you need to know
- A grelhagem direta das espigas de milho tostadas cria pontos caramelizados que aportam aroma defumado marcante
- O feijão preto enxaguado fornece sustentação proteica e maciez que contrasta com a crocância dos pimentões
- O vinagrete cítrico com raspas de limão e azeite permeia os grãos sem deixá-los amolecidos
Ingredients
Main
- large Fresh corn on the cob
- tablespoons Extra virgin olive oil
- can (400g), drained and rinsed Cooked black beans
- unidade, picado em cubos pequenos Red bell pepper
- unidade, picado em cubos pequenos Pimentão amarelo
- unit, finely chopped Red onion
- cup, coarsely chopped Fresh cilantro
- tablespoons Sicilian lemon juice
- teaspoon Sicilian lemon zest
- tablespoons (for the vinaigrette) Extra virgin olive oil
- teaspoon (optional) Honey or agave syrup
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Prepare the corn: Start by shucking the corn, completely removing the husks and silk. Brush each cob with a tablespoon of olive oil. Preheat your grill to medium-high heat, ensuring it is very hot for good caramelization.
- Grill the corn: Place the corn cobs directly on the hot grill. Grill for approximately 10-12 minutes, turning the ears occasionally to brown on all sides. Look for attractive grill marks and a slight caramelization on the grains. Remove and let cool slightly.
- Cut the corn: Once the corn is warm enough to handle, cut the kernels from the cobs with a sharp knife. Transfer the grilled corn kernels to a large bowl. This step is crucial for the texture of the salad, ensuring loose and tasty grains.
- Combine the salad ingredients: In the same bowl with the corn, add the drained and rinsed black beans, the chopped red and yellow bell peppers, and the finely chopped red onion. Gently toss to combine all the vegetables and beans. Leave reserved.
- Prepare the vinaigrette: In a small bowl, combine the lemon juice, lemon zest, the other tablespoon of olive oil, honey (if using), salt, and black pepper. Beat vigorously with a whisk until all ingredients are well emulsified and the sauce begins to thicken slightly. Taste and adjust the seasonings.
- Assemble the salad: Pour the vinaigrette over the ingredients in the large bowl. Add the fresh chopped cilantro. Mix well to ensure all components are evenly coated with the citrus dressing. The secret to this recipe is the even distribution of the vinaigrette. Serve immediately or refrigerate.
Chef's tips
- Pincele as espigas de milho cruas com azeite antes de colocar na grelha ou frigideira de ferro bem quente para tostar por igual
- Espere as espigas amornarem antes de cortar os grãos com uma faca afiada posicionada na vertical sobre uma tábua firme
- Enxágue e escorra muito bem o feijão preto cozido em água corrente para eliminar o amido da salmoura
Variations
- Adicione 1 abacate maduro cortado em cubos médios momentos antes de servir para agregar cremosidade aveludada
- Acrescente queijo cotija esfarelado, queijo feta ou queijo minas padrão ralado grosso para um toque salgado lácteo
- Incorpore 1 pimenta jalapeño fresca picada finamente sem sementes para conferir picância aromática autêntica
Substitutions
- O feijão preto cozido pode ser substituído por feijão fradinho, feijão manteiga ou grão-de-bico previamente cozido
- O limão-siciliano pode ser substituído por limão-taiti fresco ou suco de lima-da-pérsia na mesma medida de volume
- O coentro fresco picado pode ser substituído por salsinha fresca picada combinada com cebolinha verde
How to store
Keep the salad in a sealed airtight container in the refrigerator for up to 4 days. Because it contains firm vegetables and beans, the flavors deepen and become even more harmonious after a few hours of resting in the cold.
Can it be frozen?
It is not recommended to freeze the ready salad with the peppers and olive oil, as the vegetables lose their crunchy texture. Grilled corn kernels and black beans can be frozen separately for up to 60 days.
What to serve with
Perfectly accompanies grilled meats, roast chicken breast, fish baked in banana leaves, and corn tortilla chips. To drink, serve water flavored with lemon and cucumber or cold light beer.
Frequently asked questions
Should the salad be served hot, warm, or cold?
This salad is extremely versatile and can be served either warm right after grilling the corn or completely cold straight from the refrigerator.
How to grill corn on a regular stovetop without a grill?
Use a very hot iron skillet or place the corn cobs carefully directly over the stove flame, turning with tongs.
Can I use canned corn kernels instead of fresh ears of corn?
Canned corn does not reach the same crunchiness and smoky toasted flavor of grilled corn on the cob, but it can be drained and toasted in a dry skillet.
Should the black beans be seasoned with garlic and salt beforehand?
No need for prior sautéing; only cooked in water and salt until al dente, as the citrus vinaigrette will season the whole mixture.
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