Grilled Corn Salsa or Salad

Yield: about 3-4 cups


2-3 ears grilled corn (check out the recipe here for Sweet and Spicy Grilled Corn), about 1 cup, cut from the cob and cooled

½ cup chopped purple onion* or 2 tsp onion powder added to the vinaigrette

1 can (14.5 oz) black beans, rinsed and drained

2 medium tomatoes, seeded, about 1 cup

½ cup loosely packed fresh cilantro leaves, chopped, (set aside a sprig or some chopped cilantro for garnish)

1 avocado, diced, added just before serving, if desired


½-2 mild Chipotle pepper in adobo sauce (1= spicy for us wimps) Refrigerate or freeze the rest

2 Tbsp Flying Olive Serrano Honey Vinegar

¼ cup Flying Olive Persian Lime EVOO

1 clove garlic, roughly chopped

¼ tsp oregano

½ tsp honey, more to taste

½ tsp dried cumin

½ tsp salt, more to taste

¼ tsp black pepper, more to taste

*2 tsp onion powder if you plan NOT to add the red onion to the salsa


Grill the corn and cut it from the cobs. Cool.

Prepare the onion, black beans, tomatoes, and cilantro. Do not add the avocado. Combine the veggies in a medium large bowl.

In a blender or a food processor, combine the ingredients for the vinaigrette. Pulse to combine. Add to the salsa/salad and fold in gently. Refrigerate to combine flavors. The salsa will lose some of the heat as it chills.

Immediately before serving, chop and add the avocado, if desired. Fold in. Garnish with cilantro leaves or chopped cilantro, if desired.

Submitted by Barb L.