I recently hosted a dinner party for friends and served this mini-appetizer of grilled corn and black beans. The ladies just loved the grilled corn and black bean salad in mini cups and found it to be so festive, light, fresh and just the perfect serving amount. This is a wonderful and very easy appetizer and can also be served as a side with steak, fish and/or chicken. Perhaps…for even a fun themed Mexican night!
Here is the easy recipe:
Grilled Corn and Black Bean Salad-
4 large ears of corn, husked
5 tablespoons extra-virgin olive divided
1/3 cup thinly sliced red onion
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin
Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels and place in large bowl. Then add black beans, red onions, cilantro, and basil.
In a large bowl, whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Let stand at room temperature 1 hour before serving.)
Pour into mini clear appetizer cups and serve. I found these cute cups and forks at Party City.
You can add sliced avocado to each mini cup and add a tortilla chip for presentation.