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Yesterday, I hit the halfway mark. I’m already at the 20 week mark, and I can’t believe how fast this pregnancy is flying by.

This is the first time I have been visibly pregnant in the summer. And I’m starting to think that there is a reason that I spent most of the “big” months of my last 2 pregnancies in the colder months. This whole carrying-extra-weight-in-the-heat thing isn’t all that much fun. I will totally admit that on most nights, I am completly just cooking to survive. Simplicity is the name of the game. And really, the less heat, the better.
 

 
This salad is the perfect summertime meal – whether you are carrying a baby in your belly or not. I originally picked it because it sounded easy, but I seriously devoured this salad. I loved it. It’s a bonus that I didn’t have to turn on the stove or the oven, but none of that even mattered when I took my first bite. Don’t skip the avocado on this – I think that was the perfect touch that completed this salad. And really – there wasn’t anything about this that I didn’t love!!

What is your favorite summertime meal?
 



 

Grilled Corn and Black Bean Salad
 
Prep time
Cook time
Total time
 
Grilled corn is combined with black breans, radishes, scallions, cilantro, queso fresco and avocados for a satisfying, meat-free summer meal.
Serves: 4 servings
Ingredients
  • 4 ears fresh corn, shucked
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 bunch radishes, trimmed and thinly sliced
  • 3 scallions, thinly sliced
  • ⅓ cup chopped cilantro
  • 4 oz. queso fresco, crumbled
  • 1-2 avocados, thinly sliced
Instructions
  1. Preheat a grill to medium. Cook the corn until evenly charred, about 10 minutes. Let cool completely.
  2. In a large bowl, whisk together the olive oil, lime juice, chini powder and ½ teaspoon salt. Cut the corn from the cobs and add to the bowl. Add in the beans, radishes, scallions and cilantro.
  3. Divide the salad among 4 plates and top with the queso fresco and avocado.
  4. -----------------
  5. adapted from Every Day with Rachael Ray June 2012

 
Get your grill on with these other grilled salads:

Grilled Potato Salad with Blue Cheese Vinaigrette from Farmgirl’s Dabbles
Grilled Corn Salad with Salsa Verde Ranch from Elise’s Kitchen
Grilled Radicchio Salad from Simply Recipes

 

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10 Responses to Saturdays with Rachael Ray – Grilled Corn and Black Bean Salad

  1. Kim says:

    I was pregnant all throughout the summer with my second one and BOY oh BOY do I know what you’re talking about. It’s tough! This salad looks right up my alley though. I’m definitely pinning it! Stay cool:)

  2. that looks so delicious! i love the avocado and all the yummy veggies!

  3. I love salads like this in the summer – love the grilled corn and black beans!

  4. I have a corn and black bean couscous salad I make all the time. But I like the addition of radishes to this version.

  5. vianney says:

    I was also pregnant during the summer, not fun at all. this salad looks amazing and no stove top required, even better!

  6. Joanne says:

    Pregnant or not, this is definitely a healthy light meal that is not to be missed! Bookmarked!

  7. What a refreshing salad! I absolutely love everything in this!

  8. grace says:

    this is my kind of salad, deborah–a really refreshing and satisfying combination of ingredients. the radishes are a nice surprise!

  9. Riley says:

    Looks delicious! I love the addition of radishes!

  10. Chels R. says:

    I’m loving the radishes in this salad! Congrats on being half way there! I’m 5 weeks behind you :)

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