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Grilled Corn, Poblano and Black Bean Salad

Ingredients:

2-3 ears corn half the husk removed, and soak for 30 minutes.
2 Tbsp of extra-virgin olive oil, divided
4 green onions
1 avocado, peeled, halved, and pitted
1 large red bell pepper, diced
1 large poblano chile, grilled, peeled and chopped
1/2 cup of chopped fresh cilantro
3 Tbsp of fresh lime juice
1 tsp of ground cumin
1/4 tsp of freshly ground black pepper
1 15 oz can black beans, rinsed and drained

Directions:

Pre heat grill to high heat.

You want a nice char, not too dark or burnt.

You want a nice char, not too dark or burnt.

 

 

 

 

 

 

 

 

 

 

Brush corn with 2 teaspoons oil. Place green onions, poblano, and corn on a grill rack. Grill onions 2 minutes on each side or until lightly browned. 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.

You want a nice char enough to allow the outer skin to peel with ease.

You want a nice char enough to allow the outer skin to peel with ease.

 

 

 

 

 

 

 

 

 

 

 

Outer skin peeled, ready to be diced.

Outer skin peeled, ready to be diced.

 

 

 

 

 

 

 

 

 

 

Using a large bowl dice red bell pepper.Cut kernels from ears of corn and place in the same bowl. Next Chop and add onion, poblano to same bowl. Add remaining 4 teaspoons of oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Dice avocado and place on top of salad.

Grilled corn, poblano & black bean salad.

Grilled corn, poblano & black bean salad.

 

 

 

 

 

 

 

 

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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