+GF +SF
If you love a little spice mixed in with fresh sweet corn, then this salad is for you. We eat this as a meal because it has protein and healthy carbs. We also eat it as a dip. And if you want to get really fancy, fill a tortilla with it, add some guacamole and wrap it up like a burrito. —LM + AM
SERVES 6 TO 8
2 (15-oz [425-g]) cans black beans, rinsed and drained
1 tbsp (15 g) plus 2 tsp (10 g) sea salt, divided
1 tbsp (8 g) ground cumin
1 tbsp (15 g) ground chipotle pepper
2 ears of corn (leave in husks and soak in water for 30 minutes before grilling or remove the husks and brush with olive oil and sprinkle with salt and pepper)
1 large Vidalia or sweet white onion, sliced into ½” (1.3-cm) thick slices
Olive oil
Black pepper
2 poblano peppers
1 orange bell pepper
Juice from 2 large limes
1 cup (40 g) cilantro, coarsely chopped
2 large colorful heirloom tomatoes, seeded and diced
Note: Prepare the corn and onions before grilling so you can grill the corn, onion and poblano peppers while the beans are cooking.
In a medium saucepan, cover the beans with water and bring to a boil. Reduce the heat to low and add 1 tablespoon (15 g) of the salt, the cumin and the chipotle pepper. Cook for 15 minutes, then drain the beans in a colander and place them in a large bowl. Much of the salt and spices will drain with the water, so don’t be afraid to add the full amount.
If you soaked the corn in the husks, grill for about 15 minutes. Turn frequently. If the husks are removed, brush the cobs lightly with olive oil and sprinkle with salt and pepper. Grill for about 10 minutes, turning frequently. Let them cool until you can safely remove the husks; cut the corn off of the cobs over the bowl with the beans so you don’t lose any of the kernels.
Brush the onion slices with a light coat of olive oil and sprinkle them with salt and pepper. Grill for about 4 minutes per side, or until they show grill marks. You don’t want to cook them until they’re soft; they should maintain their crispness. Dice them and put them in the bowl with the beans.
Grill the poblano peppers for about 4 minutes per side, or until the skins begin to blacken and blister. When they’re cool enough to handle, scrape the skin off, seed and dice. Put them in the bowl with the beans.
Seed and dice the bell pepper and add it to the bowl with the beans.
Squeeze the juice of one of the limes over the bean and vegetable mixture while it’s hot, and sprinkle the remaining 2 teaspoons (10 g) of salt, or to taste, and toss it to coat. Refrigerate for at least 20 minutes to cool.
Note: The acid in the lime juice will continue the cooking process of the beans and vegetables, so make sure you add the juice of the lime at this step.
Remove the salad from the refrigerator. Then add the cilantro, tomatoes and the juice of the second lime. Toss the salad to combine.