Classic salad that also makes a great taco filling!
Ingredients
4 medium ear(s)
Sweet white corn
(husk removed, grilled)
1 can (15oz)
Black beans, canned
(rinsed and drained)
1 can (15oz)
Chickpeas, canned, low sodium
(rinsed and drained)
1 cup
Cilantro (coriander)
(chopped)
1 medium pepper(s)
Green bell pepper
(chopped)
1 medium pepper(s)
Red bell pepper
(chopped)
1/2 medium
Red onion
(chopped)
1/2 pepper(s)
Red chili pepper (also chile or chilli)
(seeded & finely chopped)
1/2 tsp
Sea salt, fine
1/2 tsp
Black pepper
(freshly ground)
1 tsp
Hot sauce
(or to taste, for dressing)
Instructions
Preheat a grill on high for 5 minutes. Reduce the heat to medium-high and grill the corn, with the cover closed and turning occasionally, until some kernels are black for about 12 minutes. Remove and allow the corn to cool slightly.
Using a sharp knife, cut off the kernels into a very large, deep serving bowl (hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself).
Add black beans, chickpeas, cilantro, green and red bell peppers, onions, chili peppers, salt and pepper to the bowl and toss.
Pour approved dressing over the salad and toss to thoroughly coat.
Notes:
Quick Tips
The salad can be made in advance and stored covered and refrigerated for up to 3 days. Bring to room temperature before serving.
Nutritional Highlights
Cilantro is an amazing herb that has anti-inflammatory and antioxidant properties and has also been studied in helping the liver detoxify heavy metals.
Black Beans are high in fiber which may help to lower the amount of cholesterol in the blood and decrease the risk of heart disease. Beans also help in blood sugar management.
