Grilled corn, black bean and tomato salad

Grilled corn, black bean and tomato salad.jpg

Serves:  4 (makes 6 cups)


Vegetable mixture:

  • 2 ears corn, husked
  • 1 jalapeno pepper
  • 1 tablespoon olive oil
  • 3 heirloom tomatoes, seeded and diced (10 ounces each)
  • 2 cloves garlic, minced
  • 1 cup chopped Spanish onions
  • 1 cup cooked or canned black turtle beans, rinsed and drained
  • 3 tablespoons chopped basil or coriander

Honey lime vinaigrette:

  • 3 tablespoons olive oil
  • 4 teaspoons honey
  • 1 tablespoon lime juice
  • 2 teaspoons chopped chipotle pepper
  • Salt and pepper to taste


Brush corn and jalapeno with olive oil. Grill on high heat for about 12 minutes, turning occasionally or until corn kernels are flecked with brown spots and jalapeno looks charred. Remove skin and seeds from jalapeno and chop. Slice kernels off cob. Combine corn, jalapeno, tomatoes, garlic and onions with black beans and basil or coriander.

Stir together olive oil, honey, lime juice and chipotle. Toss with vegetable mixture and season with salt and pepper to taste. Serve with smoked-cheese biscuits.