Mexican Seared Corn & Bean Salad is a cornucopia of fresh garden veggies along with beans, green chiles, and a tangy seasoned dressing.
Mexican Seared Corn and Bean Salad is a cornucopia of fresh garden veggies along with beans, green chiles, and a tangy seasoned dressing. It’s really very flexible as you can vary the amount of any of the veggies to taste or make substitutions.
I happened to have lots of fresh corn, bell peppers, and red onions, so this was a no-brainer. For the beans, I used a store brand 15 oz can of black beans and then the 22 oz can of Bush’s Grillin’ Beans Steakhouse Recipe. I did not drain and rinse the Bush’s Beans because I find the sauce on their Steakhouse Recipe beans particularly good – it would be a crime to rinse it off. But feel free to use whatever beans you wish.
All in all, this is a very forgiving recipe and you can pretty much alter it however you want, changing quantity of any of the vegetables, leaving some out, whatever. The flavors blend more as it sits, but it’s also good when served immediately after making.
This is ideal as a side dish for a cookout. Pretty much everybody likes this, it’s easy to make and it’s nutritious. Hope you like it!
- 15 oz can black beans, rinsed and drained
- 22 oz can Bush's Grillin' Beans Steakhouse Recipe, not drained
- 3 ears fresh corn, kernels cut off the cob
- ½ tbsp butter
- ½ cup diced green chiles (505 is good)
- 1 large bell pepper, any color, chopped
- ½ cup chopped red onion
- 1 cup chopped tomatoes
- 2 stalks celery, thinly sliced
- 1 cup chopped peeled cucumber
- ½ cup cilantro, chopped
- .....
- ¼ cup olive oil
- 2 tbsp fresh lime juice (1-2 limes)
- 1-2 large garlic cloves, pressed
- 2 tsp sugar
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp Frank's red hot sauce, more to taste
- ½ tsp dark chili powder
- ½ tsp salt
- ½ tsp fresh ground pepper
- In a medium skillet, sear the corn in butter over medium high heat - just until cooked and hints of brown appear around the edges, about 5 minutes. Then set aside to cool down.
- While corn is searing, make the dressing: In a small bowl, add olive oil, lime juice, garlic, sugar, cumin, oregano, hot sauce, chili powder and salt; whisk well and set aside.
- In a large bowl, add beans, corn, bell pepper, cucumber, celery, tomatoes, cilantro and red onion.
- Pour dressing over salad and gently mix with large spoon until well combined. Garnish with more cilantro.
- Serve cold. It would be also great to let salad sit in the fridge for 15-30 minutes if you have time.
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