| previous | next |
Title: Charred Corn Salad
Categories: Corn Salad Bean
Yield: 1 Servings
| 4 | tb | Fruity olive oil |
| 4 | Ears of fresh corn | |
| 1 | Red bell pepper | |
| 1 | Poblano chile | |
| 2 | Garlic cloves, minced | |
| 1/4 | c | Fresh lime juice |
| 1 | tb | Pureed chipotle chiles en |
| Adobo | ||
| 1 | c | Diced red onion |
| 1 | c | Cooked black beans, rinsed |
| In cold water (don't use | ||
| Mushy beans) | ||
| 1/4 | c | Minced cilantro |
Grill the corn over white ash-covered coals, or use a gas grill or the broiler. I serve this salad/salsa as a relish with just about anything, and even take it on picnics to eat with sandwiches. INSTRUCTIONS: Rub 2 tablespoons of the olive oil over the corn, bell and poblano peppers. Place on a hot grill and cook, turning frequently, until the vegetables are lightly charred. This will take 8 to 10 minutes. Remove the vegetables to a platter and let cool until you can handle them. Combine the garlic, lime juice, the remaining 2 tablespoons olive oil and the chipotle in a blender; process to a dressing consistency. Slice the corn kernels off the cobs into a large bowl.
Leave most of the blackened skins on the peppers for a smoky flavor. Stem and seed the peppers, then dice the flesh. Add the peppers, onion and black beans to the corn. Pour the dressing over the vegetables and toss to blend. Sprinkle the cilantro over the salad and toss again. Serves 6.
PER SERVING: 195 calories, 5 g protein, 25 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 30 mg sodium, 6 g fiber.
Recipes by Jacqueline Higuera McMahan
From: Bob Batson Date: 28 Aug 97 Chile-Heads List Ä
| previous | next |