Lorenza Ávila

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Lorenza Ávila

Corn Salad with Bean and Chipotle to the Grill

Name: Corn Salad with Bean and Chipotle to the Grill
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 3 corn; 1 red onion; 1 red pepper; 1/2 cups olive oil; 1 can chipotle peppers in adobo sauce; 1 cup black bean, previously cooked and without its juice; 1 cup fresh cheese, fallen apart; 1/4 cups fresh coriander, chopped; avocados, (optional); 2 tablespoons vinegar

30 mins

Low

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Lorenza Ávila

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This rich salad of beans with corn on the cob, red onion and grilled red pepper is delicious. You can take it to a picnic or for a lunch in the office.

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Ingredients

8 portions

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Preparation

Light a gas or charcoal grill. Put the corn, onion, and pepper varnished with olive oil. Season with salt and pepper and turn them over when they begin to brown (about 6-10 minutes). Leave the pepper until it is soft and well cooked (about 5 minutes more). Put the pepper in a closed bag and let cool.

On a chopping board, shelling the corn and finely chopping the onion. Put on a deep plate.

Remove the skin from the peppers, and cut into small pieces.

Put the chopped peppers, along with the beans, fresh cheese, cilantro and avocado on the plate with the corn.

Prepare the dressing by mixing 6 tablespoons of olive oil, a chipotle chopped, a tablespoon of the marinade of the chipotles and 2 tablespoons of vinegar. Season with salt and pepper and stir well to thicken.

Add the dressing to the salad and stir well. Refrigerate and serve cold.