#OwnTheGrill - Smokin' Hot: Grilled Corn & Black Bean Salad with Pepperoni | Grimm's Fine Foods
 

#OwnTheGrill - Smokin' Hot: Grilled Corn & Black Bean Salad with Pepperoni

summer salad, grimm's, gluten free, summer recipes

We LOVE a good salad! @sweetsugarbean wow's us with this grilled corn salad featuring our Turkey Mini Peps.

Preparation time: 
20 Minutes
Cooking time: 
10 Minutes
Servings: 
4-6
Ingredients: 

Salad:
8 sticks Grimm's Turkey Mini Peps Naturally Smoked Dry Pepperoni, sliced
4 ears of corn, shucked
1 jalapeno pepper
2 Tbsp canola oil
1 540 mL can black beans, rinsed
1 cup cherry tomatoes, halved
3/4 cup diced red onion
1 avocado, diced
2 garlic cloves, minced
1/2 cup chopped cilantro

Dressing:
1/4 cup canola oil
1/4 cup fresh lime juice
2 tsp liquid honey
1/2 tsp ground chipotle pepper or chili powder
salt and pepper to taste

Preparation: 

1. Brush the corn and jalapeno pepper with the canola oil. Grill on medium-high heat for about 8-10 minutes, turning occasionally. The kernels and pepper should be soft and have some charred bits when they're ready to come off the grill. Let them rest until cool enough to handle.
2. Slice the kernels off the cobs with a very sharp knife (be careful!) and remove the skin and seeds from the jalapeno pepper.
3. In a medium bowl, combine the corn, pepper, sliced pepperoni, black beans, cherry tomatoes, red onion, avocado and garlic. Gently stir together.
4. Place the dressing ingredients in a jam jar and shake vigorously. Be sure that the honey has dissolved. Pour over the salad and stir in the chopped cilantro. Season to taste with salt and pepper. Serve immediately. Makes 4-6 servings.

Product(s) used: 

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#OwnTheGrill - Smokin' Hot: Grilled Corn & Black Bean Salad with Pepperoni

summer salad, grimm's, gluten free, summer recipes
Preparation time:
20 Minutes
Cooking time:
10 Minutes
Servings:
4-6
Product(s) used:
Turkey Mini Peps
Description:

We LOVE a good salad! @sweetsugarbean wow's us with this grilled corn salad featuring our Turkey Mini Peps.

Preparation:

1. Brush the corn and jalapeno pepper with the canola oil. Grill on medium-high heat for about 8-10 minutes, turning occasionally. The kernels and pepper should be soft and have some charred bits when they're ready to come off the grill. Let them rest until cool enough to handle.
2. Slice the kernels off the cobs with a very sharp knife (be careful!) and remove the skin and seeds from the jalapeno pepper.
3. In a medium bowl, combine the corn, pepper, sliced pepperoni, black beans, cherry tomatoes, red onion, avocado and garlic. Gently stir together.
4. Place the dressing ingredients in a jam jar and shake vigorously. Be sure that the honey has dissolved. Pour over the salad and stir in the chopped cilantro. Season to taste with salt and pepper. Serve immediately. Makes 4-6 servings.