Barbecued corn + black beans = the perfect picnic food
I’m on holidays for a few weeks but I’m actually spending less time in the kitchen than usual. We’re spending more time outside and throwing together simple, picnic style dinners.
The other night we barbecued four cobs of corn but only ate two. The next day, the leftover cobs were sitting in the fridge waiting to be reinvented.
So I grabbed a few items from my pantry, a few veggies from the garden and threw together a quick salad. It was so good we’ve already barbecued more corn and are making it again tomorrow!
So toss together this simple salad for lunch or pair it up with some crusty bread for a lovely, light, summery dinner. The beauty of this one is that it’s ready to eat right away and doesn’t need to sit.
If you’re wondering where that glorious looking bread came from, we’d taken the kids to check out a Pokestop at a local bakery here in Winnipeg called La Belle Baguette so we had some of their French bread with grassfed Kerrygold butter. Sooooo good!!!!
Barbecued corn and black bean salad
1/4 C extra virgin olive oil
juice of a freshly squeezed lime
salt and freshly ground pepper
1/8 tsp cayenne
1 clove of garlic, grated
2 cold, barbecued corn cobs, corn sliced off
2 green onions, diced
1 red bell pepper, diced
4 cherry tomatoes, chopped
1 can Eden black beans, rinsed
In a small glass jar, combine dressing ingredients. Shake and set aside.
Combine salad ingredients in a large bowl and mix. Pour dressing over top and mix well. Serve.