Summer, summer, summertime! Summer is the time to be outdoors, gathering with friends and family enjoying nature, and let’s not forget, food. July is the griller’s favorite time of year. Time to showcase your skills, new recipes, and let everyone know who the Grill Master is!
Although this July may be a bit different, as you may invite fewer family and friends than before, feel free to try something new and showcase a side dish as a main. Gather your fresh ingredients and make room to increase the fiber with this flavorful Grilled Corn, Poblano, and Black Bean Salad dish.
The Grilled Corn, Poblano & Black Bean salad recipe below pairs well with grilled meats or fish. If you choose to add animal protein options, remember the core four practices for a safe food summer to fight bacteria.
- Chill.Review factsheet HGIC 3543 Food Safety for Outdoor Cookouts for a refresher before firing up the grill. For a quick update of temperatures to keep current with food safety, ensure that your meats are prepared, cooked properly and safely, and use a food thermometer to check internal temperatures. Happy grilling!
Grilled Corn, Poblano & Black Bean Salad
2 ears shucked corn
2 tablespoons extra-virgin olive oil, divided
4 green onions
1 avocado, peeled, halved, and pitted
1 large red bell pepper
1 large poblano pepper
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (15-ounce) can unsalted black beans, rinsed & drained
- Preheat grill to high heat.
- Brush corn with 2 teaspoons oil.
- Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well-marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.
- Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of the salad.
Do not let leftovers make you sick! As soon as you are done eating, refrigerate your leftovers. Place a piece of tape on the container and write the day’s date on the tape to remind you to eat the leftovers within four days. If you cannot eat leftovers within four days, freeze them if possible.
Source: Adapted from www.cookinglight.org
The information provided is designed for educational purposes only. It is not intended to be a substitute for your doctor’s or any other health care provider’s advice. Please consult your doctor or other health care provider for specific medical or nutritional advice.
- Fightbac.org. Retrieved from http://www.fightbac.org/food-safety-basics/the-core-four-practices/
- FoodSafety.gov. (2009, August 21). FoodSafety.gov. Retrieved from https://www.foodsafety.gov/