Vibrant Corn and Black Bean Salad with Poblano

Name: Vibrant Corn and Black Bean Salad with Poblano
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 ears corn, (cleaned with no husks (or 1 1/2 cup cooked corn from frozen)), if using fresh corn on the cob, cook in microwave wrapped in damp paper towels for 5 mins, then cut kernels off cob; 1 medium poblano chile, roasted until blackened, peeled, seeded, and chopped; 1 ¾ cups cooked black beans, rinsed if canned; ½ cup grated coconut; ¼–¼ cup fresh mint leaves, lightly packed, chopped; 2 tbsp fresh lime juice; 1 cup cherry tomatoes, halved or quartered depending on size; 1 tbsp extra virgin olive oil; ½ tsp kosher salt, or to taste

A refreshing and colorful salad featuring sweet corn, hearty black beans, poblano pepper, and a zesty lime dressing.

Prep10 min
Cook10 min
Total20 min
DifficultyEasy
Servings6

This lively salad is a celebration of fresh flavors and textures, perfect for a light lunch or a vibrant side dish. The combination of sweet corn, earthy black beans, a hint of smoky poblano, and bright mint is both unexpected and incredibly satisfying.

It comes together quickly, making it an ideal option for busy weeknights or potlucks.

Ingredients

Servings 6

2 ears corn, (cleaned with no husks (or 1 1/2 cup cooked corn from frozen)), if using fresh corn on the cob, cook in microwave wrapped in damp paper towels for 5 mins, then cut kernels off cob
1 medium poblano chile, roasted until blackened, peeled, seeded, and chopped
1 ¾ cups cooked black beans, rinsed if canned
½ cup grated coconut
¼–¼ cup fresh mint leaves, lightly packed, chopped
2 tbsp fresh lime juice
1 cup cherry tomatoes, halved or quartered depending on size
1 tbsp extra virgin olive oil
½ tsp kosher salt, or to taste

Converted amounts are rounded.

Method

Prepare the corn: If using fresh corn on the cob, wrap each ear in two damp paper towels and microwave on a plate for 5 minutes. Let cool slightly, then remove towels. Stand each cob half on a cutting board and carefully slice off the kernels. Transfer kernels to a large bowl. If using frozen corn, prepare 1 1/2 cups according to package directions.
Roast the poblano pepper: Place the poblano pepper directly over a high gas flame or under a broiler, turning occasionally with tongs until the skin is blackened all over. Transfer to a bowl, cover with a plate, and let steam for 10 minutes.
Peel and chop the poblano: Once cool enough to handle, slip off the blackened skin. Remove and discard the stem and seeds. Chop the poblano into 1/2-inch pieces and add to the bowl with the corn.
Combine the salad: Add the cooked black beans, grated coconut, chopped mint, lime juice, cherry tomatoes, olive oil, and salt to the bowl. Toss everything together gently to combine. Taste and adjust seasoning if needed. Serve immediately.

💡 Tips

For an extra layer of flavor, you can grill the poblano pepper instead of roasting it over a flame.
If you don't have mint, fresh cilantro or parsley can be used as a substitute, though the flavor profile will change.

#American #Healthy #Vegetarian #Easy #Quick (under 30 min)#Summer

Inspired by a recipe from The Mediterranean Dish

Vibrant Corn and Black Bean Salad with Poblano

Ingredients

Method

💡 Tips

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