Corn & Black Bean Salad with Grilled Pork

As we have already discussed, colorful food is pretty much always the best. Nutrition experts say that in order to ensure you’re getting the best range of nutrients, you should try to eat every color of the rainbow in your foods. We Americans really don’t have a lot of dishes we can take credit for that are incredibly colorful and good for you… we pretty much can boast hot dogs and fried chicken, neither of which are exceptionally high on the “eat this because it helps your health” meter. As I mentioned in my Greek Salad recipe, the Greeks are super well-known for being ultra health conscious in their food. However, today we are traveling to Mexico with a very classic Mexican dish known as corn salad. The cool thing about this is that it can be eaten hot, or cooked and then chilled and served cold, so it makes an awesome cookout side dish if you serve it without the meat.

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There are a lot of elements to this that actually work well on their own, so I’ll separate it out that way. Check the recipe at the bottom if you’re unsure about how to time it so it all comes out at the same time. For the pork, I used boneless pork chops. This is so easy guys, I mean really. All you do is rub both sides of the pork chops with salt, pepper, garlic powder, cilantro, and ground cayenne. (The cayenne is what adds the heat, so bear that in mind when seasoning. If you don’t really like your food spicy, leave it out altogether.) Then, just put them on a grill over medium heat and grill for about 6-7 minutes per side, or until the internal temp reaches 160 degrees. This recipe serves 4 people, so use 4 pork chops.

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To really make this fresh and delicious, I used fresh corn on the cob for the corn base for the salad. This recipe for grilled corn is so super good, so feel free to steal it from this recipe and just make this bangin’ corn on the cob for your next barbecue! The key is seasoning the corn and then grilling it, instead of just boiling it in a pot of water. The real magic is in a seasoned butter – soften about 3 tablespoons of butter and add salt, pepper, garlic powder, and cilantro. (If you’re making the corn on the cob on its own, feel free to sub in whatever herbs you like!) Mix the seasonings into the butter and then slather it on 3 ears of corn. I have found that it’s easier to spread it on one side (as shown in the photo) and then use your hands to rub it around the whole ear.

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Once they are rubbed with the herb butter, wrap them tightly in aluminum foil and grill for about 15-20 minutes, over indirect heat, turning occasionally. Once it’s done, take it out of the foil and then cut it off the cob and set aside. The base of the salad gets made on the stove, not on the grill, so get a large skillet with about 2 tablespoons of canola oil over medium-high heat. To the heated pan, add a diced bell pepper and either one diced yellow onion or one diced red onion. (The red onion gives more powerful flavor and more color!) Once these have sweated (about 2 minutes), add in 3 cloves of minced garlic, a drained can of black beans, and 4 diced Roma tomatoes. (If you don’t have fresh tomatoes, use a can of diced tomatoes, drained.)

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Stir this together and add two teaspoons of salt and pepper, a teaspoon of dried cilantro, and a half teaspoon of cayenne. (Use more or less depending on your preferred heat level!) Let simmer for about two minutes and then add your reserved corn. Give it a final stir and then plate it, topping each plate with a sliced pork chop. Top with freshly chopped cilantro!

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This is a total crowd pleaser and a great way to shake up dinner in the middle of the week! The whole thing can also be made inside on a griddle or on the stove, so it works for all seasons, but it’s really a great summer dish!

Full Recipe:

Mexican Corn & Black Bean Salad with Grilled Pork

Yield: 4 servings (8 if you are making it as a side and not a main dish.)

Ingredients:

3 ears of fresh corn, husked
3 tablespoons softened butter
Salt, pepper, garlic powder, and cilantro (to taste)

4 boneless pork chops
Salt, pepper, garlic powder, cilantro, and cayenne (to taste)

2 tbsp canola oil
1 bell pepper, diced
1 yellow or red onion, diced
4 Roma tomatoes, diced
1 can black beans, drained
3 cloves garlic, minced
Salt, pepper, cilantro, and cayenne (to taste)

Process:

1) Heat half of your grill to medium heat.

2) Combine softened butter and spices and spread over ears of corn. Wrap corn in aluminum foil and place over indirect heat on your grill. (Remember to turn every few minutes. Corn should be done after about 15-20 minutes.)

3) Rub pork chops with spices on both sides. Spray heated half of grill with cooking spray and then place pork chops on heated side. (Cook for approximately 6-7 minutes per side, or until internal temp reaches 160 degrees.)

4) In a large skillet, heat 2 tablespoons of canola oil and add diced pepper and onion. Let sweat for two minutes, then add the garlic, beans, and tomatoes. Season with salt, pepper, cilantro, and cayenne, to taste.

5) While salad is simmering, take corn off the grill and cut the corn off the cobs. Once it’s all cut, add into the salad, give it a final stir, and then turn off the heat.

6) Plate the corn salad and put a sliced pork chop on top of each plate. Serve immediately.

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Grilled Chicken Cilantro Lime Salad

This is a fabulous summery dish that you can have really any time of year if you want to remind yourself of the crisp and sweet tastes of the warmer months! (I really needed that reminder since Old Man Winter keeps dropping snow on us!)

It uses a great combination of different flavors to provide a really great flavor profile for a great dish that’s good for a hearty lunch or a light dinner!

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Start off by getting your spices together: in a small dish, combine the zest of 1 lime, and then 1/2 tsp each of salt, cilantro, and garlic powder, along with 1/4 tsp of black pepper and cayenne pepper.

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Coat a small frying pan in a couple teaspoons of olive oil and heat it over low heat. Take about 1/4 of your seasoning mix and rub it over one side of a chicken breast.

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Put this in your frying pan, seasoning side DOWN, and then add some more salt, pepper, and cilantro to the unseasoned side. Let this cook for about 5-8 minutes or until it’s started to brown, then turn the chicken over, cover, and cook for an additional 8 minutes or so, or until the chicken is cooked through.

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While the chicken is cooking you can prepare the salad. Roughly chop 1 romaine lettuce heart and add it to a medium-large bowl. Then, julienne 1 carrot, 1/2 an onion, and 1/2 an apple. (I used Gala to add some red color, but any crisp/tart variety would be fine!)

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Add these to your lettuce and toss them together. Then, to the dish of your remaining seasoning, add the juice of the lime you zested earlier, 2 tbsp of olive oil, and 1 tbsp of rice vinegar. Use a fork to whisk this together, then pour it over your salad and toss to combine. Dish the salad out into two bowls.

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Once your chicken is done and has cooled a bit, cut it into thin slices and then top each salad with equal amounts of chicken. Serve immediately!

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Full Recipe:

Grilled Chicken Cilantro Lime Salad

Yield: 2 servings

Ingredients:

Zest & juice of 1 lime
1/2 tsp salt
1/2 tsp cilantro
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
2 tbsp olive oil
1 tbsp rice vinegar

2 tsp olive oil
1 boneless skinless chicken breast

1 romaine lettuce heart, roughly chopped
1 carrot, julienned
1/2 onion, julienned
1/2 apple, julienned

Process:

1) In a small dish, combine lime zest, salt, cilantro, garlic powder, black pepper, and cayenne pepper.

2) Heat 2 tsp olive oil in a small skillet over low heat. Rub 1/4 of the seasoning mix onto one side of your chicken breast and place it seasoning side down into the skillet. Sprinkle unseasoned side with additional salt, pepper, and cilantro. Cook for 5-8 minutes, then turn and cover and cook for an additional 8 minutes or until cooked through. Set aside to cool.

3) Stir in 2 tbsp olive oil, 1 tbsp rice vinegar, and juice of 1 lime to your seasoning mix.

4) Combine lettuce, carrots, onions, and apples in a large bowl and toss together. Add dressing and toss to combine.

5) Plate salad in two separate dishes. Cut your chicken into thin slices and divide evenly between the two salads. Serve immediately.