So, this time of year, I let Brian do some of the cooking. On the grill that is. The grill seems to be his domain. I let him take over. Even I like a break from cooking from time to time. Especially these hot days. My kitchen is not air conditioned. Enough said.
When people think of grilling out, dogs and burgers come to mind. This week, try something new on the grill. What about beans and corn? Sounds strange but it is so yummy.
Grilled Bean and Veggie Salad
Juice of 3 limes (Yes, lots of limes in my house)
2 tsp. ground cumin
1 tsp. mild chili powder
2 cans of beans (I used one can of black beans and 1 can of Great Northern beans this time)
3/4 cup extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper, to taste
6 ears of corn, husks and silks removed (or you can use frozen)
3 cups cherry tomatoes, stemmed and halved
1/2 cup diced red onion
1/2 cup chopped green pepper
1/2 cup chopped fresh cilantro
In a bowl, whisk together the lime juice, ground cumin and chili powder. Pour in the 3/4 cup olive oil in a slow, steady stream while whisking to make a vinaigrette. Season with salt and pepper. Set aside.
Prepare a medium-hot fire in a grill. Brush a little olive oil on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes.
Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Alternatively, remove the kernels with a kernel cutter. Put the kernels in a large bowl. If using frozen corn, add veggies and beans to a grill pan and grill until browned.
Add the tomatoes, onion, cilantro, and the vinaigrette and toss to coat evenly. Serve immediately. Can easily serve this salad with grilled salmon like we did.
This salad is awesome the next day for lunch. Just cut up an avocado and mix it in. So good!
What is your favorite food on the grill?
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