Summer Bean and Corn Salad
Bean lovers UNITE!!!!! We're bean people, you're bean people (or just looking for tasty BBQ sides), so make this super tasty mixed bean and corn summer salad with a DELISH cumin vinaigrette. It's basically our version of cowboy caviar, and you can eat it by the tortilla-full.
by Sara Tane | @saratane
For the salad:
4 large ears corn, shucked
2 tbsp Sizzle
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
½ cup quartered cherry tomatoes
¼ cup pickled jalapeños, finely chopped
¼ medium red onion, diced
¼ cup freshly chopped cilantro
¼ cup crumbled feta, plus more for garnish
For the dressing:
¼ cup Drizzle, plus more for drizzlig
1 lime, zested and juiced
1 clove garlic, grated
1 tbsp honey or agave
½ teaspoon ground cumin
½ teaspoon smoked paprika
Kosher salt
Freshly ground black pepper
Instructions
Active Time: 15 minutes
Full Time: 20 minutes
Preheat oven to a high broil and place a rack in the upper third of the oven OR preheat a grill to medium high heat. Rub ears of corn all over with Sizzle and season with salt. Cook until lightly charred on all sides, 2 minutes per side.
Remove from oven/grill and once cool enough to handle, slice the kernels off the cob.
In a large bowl, combine all beans, corn, jalapeño, tomatoes, and red onion.
In a small bowl or measuring cup, whisk together Drizzle, lime juice, lime zest, garlic, honey, cumin, and smoked paprika. Season with salt and pepper.
Pour dressing over salad mixture and toss to combine. Add feta and cilantro and toss again. Season to taste with more salt and pepper. Serve immediately on a large platter or bowl with more feta, cilantro, and Drizzle. Salad will keep in an airtight container in the fridge for up to 3 days.
