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southwestern corny black bean salad

(1 rating)
gr8chefmb avatar
Recipe by
Marybeth Mank
@gr8chefmb
Mesquite, TX

This is a recipe I created on the fly for a family barbecue celebrating my son's high school graduation a couple of years ago. This salad is a tasty alternative to the usual BBQ/baked beans, potato salad, etc. If fresh corn is not available, substitute 2 cups of thawed frozen corn kernels. This recipe can be made 2-3 days in advance, too. If desired, you can added several dashes of your favorite pepper sauce, chopped tomato and/or crumbled queso fresca. For large crowds, recipe may be doubled or tripled

(1 rating)
yield 6 -8
prep time 5 Min
cook time 10 Min
method Grill

Ingredients For southwestern corny black bean salad

  • 2
    fresh poblano pepper
  • 4
    ears of fresh corn on the cob, husks and silks removed
  • 1-15.5 oz
    can black beans, rinsed and drained very well
  • 1
    small red or white onion, finely diced
  • 2/3 c
    chopped fresh cilantro
  • 2
    limes, zest & juice
  • 2/3 c
    mayonnaise
  • 1 Tbsp
    ground chili powder
  • 1 tsp
    ground cumin
  • 1 tsp
    coarse ground salt
  • 1 Tbsp
    coarse ground black pepper

How To Make southwestern corny black bean salad

  • 1
    Preheat grill of choice or broiler. Place peppers on hot grill and grill on all sides of pepper, or place on sheet pan under broiler, just until skin is blackened. Place in a mixing bowl and cover with plastic wrap; allow to sit for 5-10 minutes. Peel skin off under cold water; remove stem and seeds. Coarsely chop peppers and place in a large mixing bowl.
  • 2
    Place corn on grill, and roast for 2-3 minutes per side, or just until lightly charred. Cut kernels off cob, and add to mixing bowl with peppers.
  • 3
    Add remaining ingredients and mix thoroughly. Serve at room temperature or chilled.
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