Came across this recipe on skinnytaste.com when I was fixing a flank steak. It is the perfect side dish to the flank steak recipe in the previous post. My recommendation is to grill the corn separately and toss into the mix after you’ve cooked the beans and tomatoes together. It keeps the corn crispy.
- 3 Tbsp red onion, minced
- 1 tsp olive oil
- 1/4 cup fresh squeezed lime juice
- 2 medium vine ripe tomatoes, diced
- 1 cup canned black beans, drained and rinsed
- 2 full size corn on the cobs
- kosher salt and fresh pepper to taste
Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes. Add tomatoes, black beans and set aside. Meanwhile, grill corn on the cobs on medium heat until they are lightly browned (I add small slices of butter on each while on the grill with salt and pepper). Cook all the other ingredients on the stove in a medium sauce pan for about 10 minutes to warm, add corn when ready to serve and mix.
5 out of 5 stars