Grilled Black Bean and Corn Salad with Cotija Cheese

A vibrant and flavorful grilled salad featuring charred vegetables, hearty black beans, and salty cotija cheese, all tossed in a zesty lime vinaigrette.

Prep Time

20 minutes

Total Time

35 minutes

Calories

355 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.90/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

2Ears of Corn(shucked)

£1.20

1Red Bell Pepper(cored and seeded)

£0.85

0.5Red Onion(cut into 1/2 inch thick rounds)

£0.30

115 ozBlack Beans(can, rinsed and drained)

£0.75

4ozCotija Cheese(crumbled)

£2.50

3tablespoonsOlive Oil

£0.25

3tablespoonsLime Juice(freshly squeezed)

£0.35

1teaspoonHoney

£0.10

0.5teaspoonChili Powder

£0.05

0.5teaspoonCumin

£0.05

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

5ozMixed Greens(optional base)

£1.20

Total Cost

£7.60

£1.90 per serving

Instructions

1.
Preheat grill to medium-high heat.
2.
Brush corn, bell pepper, and red onion rounds with 1 tablespoon of olive oil. Season with salt and pepper.
3.
Grill corn for 10-12 minutes, turning occasionally, until kernels are lightly charred.
4.
Grill red bell pepper for 8-10 minutes, turning occasionally, until skin is slightly charred and softened.
5.
Grill red onion rounds for 6-8 minutes, turning occasionally, until softened and slightly charred.
6.
Remove vegetables from grill and let cool slightly. Cut corn kernels off the cob. Chop red bell pepper into bite-sized pieces. If red onion rounds fell apart while grilling, chop them as well.
7.
In a large bowl, whisk together the remaining 2 tablespoons of olive oil, lime juice, honey, chili powder, cumin, salt, and pepper.
8.
Add the grilled corn, red bell pepper, red onion, and black beans to the bowl. Toss to coat evenly with the lime vinaigrette.
9.
Arrange mixed greens (optional) on a platter or in individual bowls. Top with the grilled vegetable and black bean mixture. Sprinkle with crumbled cotija cheese.
10.
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (235g)

355 kcal / 1485 kJ

Carbs

36g

14% of RDA

Fat

20g

29% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

9 g

10% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For easier grilling, you can use a grill basket for the corn and bell pepper.

To char the pepper evenly, you can broil it in the oven until the skin is blackened, then place it in a bowl covered with plastic wrap for 10 minutes to steam before peeling off the skin. Then chop it into bite sized pieces.

Feel free to add other grilled vegetables like zucchini or poblano peppers.

If you don't have a grill, you can roast the vegetables in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Adjust the amount of chili powder to your preference.

The lime vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Grill

Mixing Bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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