Smoked Corn And Black Bean Salad Recipes

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BLACK BEAN AND CORN SALAD II

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

CORN AND BLACK BEAN SALAD

Steps:

• In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

SMOKED CORN AND BLACK BEAN SALAD

Steps:

• Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs. Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper (to taste); toss gently to incorporate. Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature. To smoke the corn: Have ready 1/2 cup of hardwood chips; no need to soak them. Discard the husks and silk; soak the ears for 15 to 30 minutes. (You may also leave the husks on, which imparts a slightly less smoky but decidedly cornier flavor. Pull back the husks and discard the silks, being careful to keep the husks largely intact. Pull the husks back over the corn and secure at the top with a length of foil before you soak the ears.) Meanwhile, prepare the grill for direct and indirect heat. If using a gas grill, turn the heat to high. Put the chips in a smoker box or foil packet poked with a few fork holes to release the smoke; set it between the grate and the briquettes, close to the flame. When you see smoke, reduce the heat to medium-high (450 degrees). Turn off the burners on one side. If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on one side of the grill. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 4 or 5 seconds. Scatter the (unsoaked) wood chips over the coals. Have ready a spray water bottle for taming any flames. Close the lid to reduce flames from the wood chips. After about 3 minutes, place the corn on the hot side of the grill. Cook uncovered for 4 minutes, giving the ears a quarter-turn every so often to get a light browning. Use long-handled tongs to move the corn to the indirect-heat side of the grill. Close the lid and the top vents; let the corn smoke for 2 minutes.

SMOKED TURKEY, BLACK BEAN, BELL PEPPER AND CORN SALAD

Steps:

• Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Season with salt and pepper. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.