Wednesday, July 4, 2012

Grilled Corn and Black Bean Salad

For quite a few years my family has shunned corn on the cob.  Not entirely, but we really didn't desire it more than once or twice a summer.  That was the case until we discovered the wonderous flavor of grilled corn.  Now we are corn on the cob addicts.   We particularly love our corn on the cob grilled and slathered with Chili-lime Butter.  Oh, yea!  That's some good food.

Grilled Corn and Black Bean Salad

We had some of our beloved grilled corn on the cob this past weekend and grilled some extra ears so I could experiment in making a grilled corn salad.  Today's recipe highlights the result of that experiment, served with skewers of Southwest Grilled Shrimp.  The Grilled Corn and Black Bean Salad can be made ahead of time and refrigerated.  The Southwest Grilled Shrimp takes only minutes to prepare, making the shrimp with the Grilled Corn and Black Bean Salad a perfect summer dinner.  It's easy, flavorful and perfect for eating on the deck.

Grilled Corn and Black Bean Salad
Print Recipe

Grilled Corn and Black Bean Salad Ingredients
For the Salad:
  • 2 1/2 cups grilled corn kernels
  • 1 cup grape tomatoes, cut into quarters
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1 can black beans, rinsed and drained

For the Dressing:
  • 1 lime, juiced (about 1/2 cup)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin

Place all of the salad ingredients together in a bowl.  Toss well to combine.

The Colorful Ingredients

Make the dressing by mixing together the ingredients in a small bowl and whisking to combine.  Pour the dressing over the salad, mixing well to be sure the dressing is distributed throughout the salad.  Refrigerate the salad for at least one hour to allow the flavors to combine.

Two Easy Steps

Southwest Grilled Shrimp
Print Recipe

  • 8-10 shrimp (21-25 per pound size) per adult, shelled and deveined
  • extra virgin olive oil
  • Southwest seasoning
  • Juice of 1/2 lime

Thaw the shrimp and remove the shells.  Buy them already deveined and the tedious work will be done for you.  If using wooden skewers, soak the skewers in warm water for at least 30 minutes before grilling.  That will help them to keep from burning on the grill.

While your grill is heating, pour extra virgin olive oil over the shrimp, coating well.  Sprinkle generously with the Southwest seasoning, using your hands to make sure each shrimp is well coated.  Squeeze the juice of 1/2 lime over the shrimp, tossing to distribute.  Set aside until ready to grill, but not for more than 15 minutes.
Be Generous with the Southwest Seasoning

Grill the shrimp for 2-3 minutes on each side, until the shrimp is pink.  Don't over cook the shrimp because it will quickly move from perfectly delicious to dreadfully tough.  Serve each person with one or two skewers of shrimp along with a generous helping of the Grilled Corn and Black Bean Salad.
Grilled Southwest Shrimp with Grilled Corn and Black Bean Salad
You can get the printable recipe for the Grilled Corn and Black Bean Salad as well as the Grilled Southwest Shrimp by clicking the links.



  1. That looks like the perfect summer meal. Isn't corn season wonderful?

    1. Oh, yes. Corn season is a real treat!

  2. I will definitely be trying this! I have been obsessed with black beans over the past few months, so this is another way for me to enjoy them. And the shrimp! Perfect summer dinner!

    1. We loved this! I've made it twice in the past couple of weeks.


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