Southwestern Bean Salad

Today I have another great summery side dish to share which was inspired by a recipe in the Williams-Sonoma Grill Master Cookbook.

First I prepared a homemade Pico de Gallo, which included chopped tomato, onion, cilantro, jalapeño, lime juice, salt and pepper.

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In another bowl, I combined two kinds of beans – black and kidney – with cilantro, and more lime juice, salt, and pepper.P1110713

The huz soon brought in a plate of grilled corn on the cob. Mmm!

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I sliced the corn kernels off the cob using a serrated knife, while placing the cob atop a small, inverted bowl within a larger bowl.

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The corn was surprisingly sweet and tender for the time of year, so I actually increased the amount of corn in the recipe quite a bit, and used all four cobs!

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Next I combined the Pico de Gallo, bean mixture, and corn in a large bowl, and served immediately. It could also be served chilled, after refrigerating for a couple hours. The cookbook also indicates that the salad will keep for 3 days in the fridge, covered.

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A perfect summer meal! Smoked Cheddar Brats from Little Town Jerky Company (the best kind we’ve tried from them!) led the meal as the main course, while fruit salad served as a perfect side dish.

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I could make a meal out of this side dish! (In fact, I did! It made a perfect lunch the next day!). Loved this recipe – a keeper for summer grillin’!

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Southwestern Bean Salad

Adapted from Williams-Sonoma Grill Master

    • 3-4 ears cooked husked corn, preferably grilled
    • 2 cans beans (15 oz each), drained and rinsed
    • 1 cup Pico de Gallo or salsa
    • 1/2 cup chopped fresh cilantro
    • Juice if 1 lime
    • Salt and Pepper

1. Cut corn from cob, by standing upright in a bowl, and slicing off kernels with a chef’s knife or utility knife.

2. Transfer corn to a large bowl and add beans and Pico de Gallo, salsa, and cilantro. Stir, then season with lime juice, salt, and pepper.

3. Serve at room temperature, or cover and refrigerate for about 2 hours and serve chilled.

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