Grilled Pork Tomato Frise And Black Bean Salad With Chipotle Citrus Dressing Recipes

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BLACK BEAN, CORN AND TOMATO SALAD



Black Bean, Corn and Tomato Salad image

Provided by Food Network Kitchen

Time 2h10m

Number Of Ingredients 10

1 pound dried black beans
4 plum tomatoes, chopped
Salt
2 cups corn kernels
1/2 red onion, chopped
1 bunch cilantro, chopped
Juice of 1 lime
1/4 cup olive oil
Pepper
Cayenne

Steps:

  • In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

GRILLED CORN AND BEAN SALAD



Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

Steps:

  • For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
  • Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
  • For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
  • Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

GRILLED PORK, TOMATO, FRISéE, AND BLACK BEAN SALAD WITH CHIPOTLE CITRUS DRESSING



Grilled Pork, Tomato, Frisée, and Black Bean Salad with Chipotle Citrus Dressing image

Categories     Bean     Citrus     Pork     Tomato     Summer     Grill/Barbecue     Lettuce     Gourmet

Number Of Ingredients 11

For dressing:
2 canned chipotle chiles in adobo 1/4 cup bottled Major Grey's chutney
1/4 cup bottled Major Grey's chutney
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 ears corn
1 pound vine-ripened tomatoes (about 3 medium)
10 radishes
1 cup drained canned black beans
1 pound pork tenderloin
2 large heads frisée (French curly endive; about 1/2 pound total)

Steps:

  • Prepare grill
  • Make dressing:
  • Mince enough chipotles to measure 2 teaspoons. In a blender puree chipotles, chutney, citrus juices, and salt to taste until dressing is smooth. Dressing may be made 1 day ahead and chilled, covered.
  • Cut enough corn from cobs to measure 1 cup. In a small saucepan boil corn in water to just cover until crisp-tender, about 2 minutes. In a colander drain corn and rinse under cold water to stop cooking. Pat corn dry and cut tomatoes and radishes into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
  • Pat pork dry and season with salt and pepper. Grill pork on a lightly oiled rack set 5 to 6 inches over glowing coals, turning it, until a thermometer inserted diagonally into center registers 155°F., 15 to 20 minutes. (Alternatively, pork may be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Let pork stand 5 minutes and thinly slice. Chop frisée and transfer with corn, tomatoes, radishes, beans, and pork to a large bowl.
  • Just before serving, toss salad with dressing.

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Top Asked Questions

Can you make black bean and corn salad ahead?
This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip! Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
What is the difference between Chipotle salad dressing and Chipotle honey vinaigrette?
The difference is that this version is dressed in a smoky and sweet chipotle-honey vinaigrette, similar to the salad dressing served at Chipotle. I think you will love both variations!
How do you make avocado and bean salad dressing?
Add the beans, red onion, red bell pepper and cilantro. Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight. Right before serving, slice the avocado in half.
What is the best way to make a bean salad?
Add the beans, red onion, red bell pepper and cilantro. Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.

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