Grilled Corn, Poblano, and Black Bean Salad

This is a great side for grilled meats and fish.


  • 2 ears shucked corn
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 green onions
  • 1 avocado, peeled, halved, and pitted
  • 1 large red bell pepper
  • 1 large poblano chilef
    Cooking spray
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained


  1. Preheat grill to high heat.
  2. Brush corn with 2 teaspoons oil.  Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray.  Grill onions 2 minutes on each side or until lightly browned.  Grill avocado 2 minutes on each side or until well marked.  Grill bell pepper 6 minutes on each side or until blackened; peel.  Grill poblano 9 minutes on each side or until blackened; peel.  Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.
  3. Cut kernels from ears of corn; place in a large bowl.  Chop onion, bell pepper, and poblano; add to bowl.  Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of salad.

* Also pictured; Cedar Plank-Grilled Salmon with Mango Kiwi Salsa


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