As my husband and I were having breakfast at our favorite local diner this morning, our server said to us, “Happy 4th! Aren’t you excited about all of the good eats on the grill today?” I thought about her statement and the way her words reflect how we simply and traditionally connect food with every holiday and ritual of our lives! And the 4th of July (in the States) is one of our favorite foodie holidays! What’s not to enjoy in our tummies today? Grilled steaks, burgers, and hot dogs . . . yummy berry pies and trifles . . . ice cold watermelon, popsicles and fresh ice cream . . . perfect potato and side salads.
Besides our own favorite tried and true recipes, deciding which ‘new’ recipes to try among the 1000′s in this summer’s magazines, TV food shows, and foodie blogs and web-sites can be overwhelming. Once I read the following recipe over on Jessica’s blog, Kitchen Belleicious, I was instantly inspired to make a similar side salad to add to my 4th of July recipe line-up.
Jessica’s recipe for her corn and black bean salad uses roasted corn on the grill which is the base for the recipe that I developed. I used TV grill king, Bobby Flay’s process for grilling corn on the cob. A cilantro vinaigrette is also provided if you need that extra smack of flavor! This was truly a yummy summer salad!
I made two versions of this corn and black bean salad. The first version is more similar to Jessica’s in that there is no avocados added since my husband doesn’t like avocados, and I also added some of my preserved roasted red peppers (frozen from last summer’s garden). The second version does include avocados since I love them so much and Ro-Tel tomatoes with lime and cilantro thrown in for added zing!
Both versions are delicious!
Grill-Roasted Corn Salad with Black Beans, Avocados and More!
6 ears of grill-roasted corn kernels off the cob
1 can of black beans, rinsed and drained
1 large tomato, diced, or 2 cups cherry tomatoes, halved
1/2 red onion, finely chopped
2 avocados, peeled and cut into 1/2″ cubes
1/2 cup roasted red peppers, drained and chopped (I freeze a batch of these every summer)
¼ cup fresh cilantro, chopped
¼ cup fresh chives, chopped
2 cans Ro-Tel tomatoes with lime and cilantro
Combine all ingredients and serve immediately as a salad or with tortilla chips for an appetizer.
This gets better after it sets for a few hours if you have the time.
Bobby Flay’s Method for Grilled Corn on the Cob
Click here for Bobby’s video showing his grilling procedure
6 ears corn (or the number of ears that you prefer)
salted pot of cold water
Heat grill to medium.
Fill large pot with cold water and 1 Tbsp. salt.
Place ears of corn with husks attached in pot for 10 minutes.
Remove corn from water and shake off excess.
Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
Remove the husks and eat on the cob or remove the kernels, or remove kernels to add to a salad.
If desired, here is a nice, tangy recipe for a cilantro vinaigrette to lightly drizzle on the salad. Adjust ingredients where you like.