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Ingredientes
- 4 Tbsp. Fruity extra virgin olive oil
- 4 x Ears of fresh corn
- 1 x Red bell pepper
- 1 x Poblano chile
- 2 x Garlic cloves, chopped
- 1/4 c. Fresh lime juice
- 1 Tbsp. Pureed chipotle chiles en adobo
- 1 c. Diced red onion
- 1 c. Cooked black beans, rinsed in cool water (do not use mushy beans)
- 1/4 c. Chopped cilantro
Direcciones
- Grill the corn over white ash-covered coals, or possibly use a gas grill or possibly the broiler. I serve this salad/salsa as a relish with just about anything, and even take it on picnics to eat with sandwiches.
- INSTRUCTIONS: Rub 2 Tbsp. of the extra virgin olive oil over the corn, bell and poblano peppers. Place on a warm grill and cook, turning frequently, till the vegetables are lightly charred. This will take 8 to 10 min. Remove the vegetables to a platter and let cold till you can handle them. Combine the garlic, lime juice, the remaining 2 Tbsp. extra virgin olive oil and the chipotle in a blender; process to a dressing consistency. Slice the corn kernels off the cobs into a large bowl.
- Leave most of the blackened skins on the peppers for a smoky flavor. Stem and seed the peppers, then dice the flesh. Add in the peppers, onion and black beans to the corn. Pour the dressing over the vegetables and toss to blend.
- Sprinkle the cilantro over the salad and toss again.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 699g | |
| Calories 931 | |
| Calories from Fat 44 | 5% |
| Total Fat 5.21g | 7% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 111mg | 5% |
| Potassium 3790mg | 108% |
| Total Carbs 182.25g | 49% |
| Dietary Fiber 37.3g | 124% |
| Sugars 27.87g | 19% |
| Protein 49.65g | 79% |
