Posted April 19, 2008
(WTNH) - It's the perfect dish for all of your summer barbecues, Latin Black Bean and Corn Salad with Grilled Skirt Steak. It's from Nicole Straight's "Time To Eat" Whole Foods menu and Nicole shows us how to whip it up in no time flat.
Recipe provided by our guest: www.time-to-eat.com
Latin black bean and corn salad with cumin grilled skirt steak & lime cilantro Vinaigrette
Serves 4-6
3 pack Romaine lettuce hearts
1 can of black beans
3 ears fresh corn
1 pint of cherry tomatoes
3 green onions (scallions)
1 yellow pepper
1 avocado
1_ lbs. Skirt or hangar steak (Flank steak may be used)
Adobo Seasoning
Dressing Ingredients:
2 cubes frozen garlic
5 cubes frozen cilantro
_ tsp. cumin
2 limes
_ C. olive oil
pinch of sugar
Kosher salt
Ground black pepper
Preheat oven to Broil. Set rack on top 1/3rd of oven. Line a cookie sheet with aluminum foil. Place steak on cookie sheet and drizzle olive oil, cumin and Adobo seasoning to steak. Broil 3-4 minutes per side.
Rinse and chop Romaine lettuce. Can be chopped and stored between dry paper towels in Ziploc bags 1 day in advance.
Rinse black beans and add to a large bowl. Steam 3 ears of corn for 4 minutes, let cool and remove from cob. Add to bowl. Rinse and halve cherry tomatoes; add to bowl. Chop scallions, green and white parts and add to bowl. Finely chop yellow pepper and add to bowl.
For dressing:
In a bowl, mash garlic and cilantro with a fork. Add cumin, lime juice, salt and pepper, and a pinch of sugar. Add in olive oil and whisk with fork. Taste and adjust seasoning as needed.
