Grilled corn and black bean salsa
There aren’t a lot of things better than fresh corn and fresh corn on the grill may be heaven. It is filling yet light and is a perfect side dish with grilled beef or chicken and it is great as an appetizer with a large bowl of tortilla chips. To save time you can cook it on the same grill as your meats.
Prepping the night before gives you more time to plan and refine your menu the next day.
The black beans in this recipe are best from scratch and cooking them in a pressure cooker will save you a lot of time. If pressed for time, a can of cooked organic black beans will do just as well in this salsa.
Recipe for black beans
1 cup beans
4 cups water
1 tablespoon oil (unless otherwise noted)
Soak one cup of dried black beans in pot of water for at least 4 hours prior to cooking. Overnight is best.
Rinse the soaked beans before pressure cooking. Add enough water, or use a flavoring liquid, to cover beans by 2 inches, but do not exceed the 1/2 fill rule.
Add 1-2 tablespoons oil or fat (cooking oils, butter, lard, bacon drippings) to minimize foaming.
Do not season
Seasoning should be done AFTER beans are finished** see below. Lock the lid in place and cook for (or adjust as needed for non-standard cookers) according to the following chart guidelines.
Cook for 10 minutes. (Do not open pot until it cools for one hour)
Yields two cups of beans (use one cup of cooked bean to one cup of grilled corn. Use the other cup of beans for a nacho salad the next day.
Add salt to taste along with condiments of your choosing such as tomato-based products, spices or Sofrito and other seasoning.
Corn on Cob
Start by cutting off tops of corn-about one inch. This gives you better access to tops of husks for peeling. Once you have removed the husks, focus on removing the silk running between the kernels.
You should portion about 1/2 cob per guest.
Once your cobs are clean, rub with Sunflower or Canola oil and sprinkle with a bit of salt. Place on heated grill turning regularly until kernels begin to brown. Remove from grill and set aside. Once cooled, use a medium blade knife to run along the cob and remove kernels.
Devein and chop one whole red pepper and two Jalapeño peppers.
Chop one small red onion.
Chop 1 tablespoon of Cilantro leaves.
In one large bowl, add one cup of cooked black beans to the one cup of corn with peppers, onions and cilantro.
Add a generous drizzle of high quality olive oil and salt and pepper to taste. Finish with a tablespoon of red wine vinegar.
Serve as side dish with skewered beef and your favorite salad and some crunchy tortilla chips.
This corn salad pairs nicely with the Bridge Lane Rosé from Lieb Cellars
Don’t have time to make this recipe? Join us for the 2nd Annual Rosé Festival and enjoy the grilled corn and black bean salad already made for you!Share on Facebook