This delicious salad is versatile and can be customized with other fresh herbs like cilantro, parsley, salad greens, and can be topped with crumbled feta or goat cheese if desired.
Ingredients:
2 ears of corn, husked
1 can (15 oz) black beans, rinsed and drained
1/2 red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, torn or chopped
1 avocado, diced (optional)
1 lime, juiced
2 tablespoons olive oil
1 teaspoon honey or agave nectar (optional)
Salt and pepper, to taste
Instructions:
1. Grill the Corn:
Preheat your grill to medium-high heat. Lightly brush the corn with olive oil and grill for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool slightly.
Once cool, cut the kernels off the cob and place them in a large mixing bowl.
2. Prepare the Salad:
Add the black beans, red onion, cherry tomatoes, and basil to the bowl with the corn. If using, gently fold in the diced avocado.
3. Make the Dressing:
In a small bowl, whisk together the lime juice, olive oil, and honey or agave nectar. Season with salt and pepper to taste.
4. Assemble the Salad:
Pour the dressing over the salad and gently toss to combine. Adjust seasoning if necessary.
Serve the salad immediately or chill it in the refrigerator for about 30 minutes to let the flavors meld. Enjoy it as a refreshing side dish or a light main course!
Note: I like to add chopped romaine and then a protein for a perfect all in one meal!
