In our house, we use any excuse we can to party. On Saturday, in honor of K-Bear’s 2nd birthday, we hosted our first BBQ of the season! Even the rain and cool weather that rolled in for the weekend couldn’t keep us from celebrating. We simply moved the party inside, blew up extra balloons, and let the laughter, drink, and food flow, including this salad, one of my favorites for grilling season.
I cut the recipe out of a newspaper one summer years ago, tucked it into my recipe book, and have since turned to it regularly when the weather warms up. I’ve lived in my share of places over the years, so unfortunately I can’t tell you from which fabulous town’s paper it came. What I can tell you is that it’s easy, healthy and delicious. (Notice a trend here with my recipe favorites?)
For the dressing:
- 1/3 c. olive oil
- 3 tbls. apple cider vinegar
- Juice of 1 lime
- 1 tbls. honey
- 1 tbls. fresh cilantro, diced
- 3/4 tsp. salt
- 1/2 tsp. fresh ground black pepper
For the salad:
- 4 ears of corn, scraped, or 2 c. frozen kernels
- 2 (15 oz.) cans black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1/2 c. chopped red onion
If you use corn from the cob, grill the shucked cobs for 5-10 minutes over medium heat until some of the kernels begin to turn dark brown. If going the quick route and using frozen kernels, pour them in a colander and run under warm water to defrost.
Combine dressing ingredients in a measuring cup and mix well.
Place corn, black beans, red pepper and onion in a bowl, add dressing and toss well.
This salad will keep for several days in the refrigerator. It makes a great lunch or side dish. Totally delicious!
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