Beans and Grilled Corn Salad with Cilantro-Lime Crema

Name: Beans and Grilled Corn Salad with Cilantro-Lime Crema
Prep time: 10M
Total time: 23M
Yield: 4-6 Servings
Ingredients: ¾ cup Mexican crema or vegan crema; ¼ cup minced fresh cilantro; 2 tbsp. Lime Juice; 1 tsp. Minced Garlic; 2 tsp. Adobo All-Purpose Seasoning with Pepper; 3; 2 tbsp. Extra Virgin Olive Oil; 1 small red onion, cut into ½-inch rounds; 1 can Black Beans; 1 can Chick Peas; 1 pint multi-color cherry tomatoes, halved; ½ cup English cucumber, cut into ½-inch pieces

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A delicious and easy-to-prepare salad! This Beans and Grilled Corn Salad with Cilantro-Lime Crema is prepared in just three steps. Combine the smoky notes of grilled onions and corn, with fresh cucumbers and tomatoes, plus our signature ingredients: GOYA® <a href="https://www.goya.com/en/products/black-beans-can/">Black Beans</a> and GOYA® <a href="https://www.goya.com/en/products/chick-peas-can/">Chick Peas</a>. Everything is tossed in a vibrant and creamy dressing made with fresh cilantro, lime juice, and GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>. The result is a delicious salad perfect for your barbecue, whether as a starter or as a side dish.

Total Time

23m

Prep Time:10m

Cook Time:13m

Yields:4-6 Servings

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Ingredients

¾ cup

Mexican crema or vegan crema

¼ cup

minced fresh cilantro

2 tbsp.

GOYA® Lime Juice, or fresh lime juice

1 tsp.

GOYA® Minced Garlic

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2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste

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ears corn, husks removed

2 tbsp.

GOYA® Extra Virgin Olive Oil, plus more for brushing

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small red onion, cut into ½-inch rounds

1 can
(15.5 oz.)

GOYA® Black Beans, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Chick Peas, drained and rinsed

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1 pint

multi-color cherry tomatoes, halved

½ cup

English cucumber, cut into ½-inch pieces

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Directions

Kitchen View

Step 1

In a small canning jar, add crema, cilantro, lime juice and garlic. Cover tightly with lid and shake to combine. Season with Adobo, to taste. Set aside.

Step 2

Brush corn with oil and sprinkle with Adobo. Add corn to hot, greased grill grates. Grill, turning occasionally, for 8-10 minutes, or until well-marked and tender. While corn is cooking, grill onions, turning occasionally, until lightly charred, about 2-3 minutes. Roughly chop onions and remove corn kernels from cob.

Step 3

In large bowl, add grilled corn kernels, grilled onions, black beans, chickpeas, tomatoes and cucumber, and toss to combine. Season with additional Adobo, to taste. Drizzle with crema dressing and serve.

How to Store the Salad:

When meal prepping, store the salad in an airtight container to keep it fresh. Be sure to keep the dressing separate until you’re ready to eat. This salad will typically stay fresh in the refrigerator for 3 to 4 days. For easy tracking, label the container with the date.

How to Store the Salad:

When meal prepping, store the salad in an airtight container to keep it fresh. Be sure to keep the dressing separate until you’re ready to eat. This salad will typically stay fresh in the refrigerator for 3 to 4 days. For easy tracking, label the container with the date.

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