It's been a few weeks now since we have relocated to Riverside County...and let me be the first to tell you that I can't take this heat!!! Yesterday was 110 degrees and I thought I was going to die, and it's not even August yet ugh! With all of the heat we've been having I decided to make a salad. Not just any ordinary salad, but a perfectly chilled and refreshing grilled corn and black bean salad. Tossed with cherry tomatoes, crisp cucumbers, and a dreamy cilantro vinaigrette.
Makes 4 side servings
2 ears corn, shucked
1 can black beans, rinsed
1 cup cherry tomatoes, halved
1/2 a large cucumber, cut into slices and quartered
1/4 cup good olive oil
1 lime, juiced
1/8 cup chopped fresh cilantro
1 garlic clove, minced
salt and freshly ground pepper
Preheat a grill to medium-high heat. Brush corn with a little olive oil and season with salt and pepper. Grill corn about 10 minutes. Remove from the grill and let cool completely. Cut corn from the cob.
In a large serving bowl, combine corn, black beans, cherry tomatoes, and cucumber. In a small bowl prepare the cilantro vinaigrette. Add olive oil, lime juice, chopped fresh cilantro, and garlic. Whisk to blend and season with salt and pepper to taste. Add cilantro vinaigrette to salad and stir to combine. Let chill until ready to serve.
Recipe Adapted from Taste of the South Magazine