Description
Meet your new favorite BBQ side. Fresh, clean, and full of tangy-spicy-sweet flavor, this salad/dip/salsa satisfies a multitude of summer cravings.
Ingredients
SALAD
4 ears sweet corn, shucked
olive oil, for brushing
2 15-oz cans black beans, rinsed and drained
1 medium sweet red, orange, or yellow bell pepper, diced
1 large heirloom tomato, diced
1/2 red onion, diced
1 large avocado, diced
VINAIGRETTE
3 TB fresh lime juice
1/4 cup extra-virgin olive oil
1 tsp chili powder
1 tsp kosher salt
1/4 tsp Liquid Smoke
Instructions
- Heat a grill pan or outdoor grill on high heat. While it’s heating, make the vinaigrette by combining all ingredients in a medium bowl or mason jar and stirring or shaking to combine.
- Rub or brush the shucked corn with olive oil and place it on the grill, turning every few minutes, until the corn is speckled with charred, caramelized spots. Remove the corn and let it cool slightly, then use a sharp knife to cut the kernels off the cobs.
- Add the beans and the diced pepper, tomato, and onion. Pour in the vinaigrette. Stir gently until the vinaigrette is distributed uniformly throughout the salad. Taste and adjust seasoning if needed.
- Just before serving, gently mix in the diced avocado.
- Serve as a side dish, as a dip for chips, or as a chunky salsa atop chicken or fish
- Refrigerate leftovers in an airtight container.
Notes
… For the most pleasing texture, cut your veggies into roughly the same size – small dice.
… If you’re not going to consume the entire salad in one meal, I highly recommend you add avocado only to the portion you think you’re going to use, reserving the remainder for future use. Avocado can get a little mushy if not eaten right away.
