Grilled Corn & Bean Salad

BCBSIL Connect Team — Fri, 25 Aug 2023 13:52:49 GMT

Current Revision posted to Recipe Book by BCBSIL Connect Team on 8/25/2023 1:52:49 PM

Ingredients: Makes 19 servings

12-1/2 ea Fresh Corn on Cob (in husk)
1 lb Black Beans, Dry
1/2 cup Chives, Fresh Chopped
1/3 cup, 2 tsp Sherry Vinegar
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
3 TBSP Extra Virgin Olive Oil

Directions:

Soak beans in water overnight. Drain and rinse.
Add 5 quarts fresh water, bring to a boil and cover. Reduce heat to a simmer for 50-55 minutes or until tender. Reserve 6 ounces of cooking liquid and strain beans. Refrigerate until ready to use.
Place the corn (in husks) on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and cut kernels off the cob. Refrigerate until ready to use.
Whisk together vinegar, oil, cooking liquid, chives, salt and pepper.
Combine corn and beans and toss with the vinaigrette.

Nutrition information:

Serving size: 1/2 cup Cal: 130; Protein: 6g; Carbs: 22g; Total Fat: 3g; Sat Fat: 0g; Sodium: 220mg; Fiber: 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Latin American, Vegetarian, Recipe book, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High blood pressure - Sodium Conscious, Salad and Salad Dressings, Side Dishes, Heart Disease - Heart Conscious

Grilled Corn & Bean Salad

BCBSIL Connect Team — Fri, 14 Jun 2019 03:41:20 GMT

Revision 4 posted to Recipe Book by BCBSIL Connect Team on 6/14/2019 3:41:20 AM

Ingredients: Makes 19 servings

12-1/2 ea Fresh Corn on Cob (in husk)
1 lb Black Beans, Dry
1/2 cup Chives, Fresh Chopped
1/3 cup, 2 tsp Sherry Vinegar
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
3 TBSP Extra Virgin Olive Oil

Directions:

Soak beans in water overnight. Drain and rinse.
Add 5 quarts fresh water, bring to a boil and cover. Reduce heat to a simmer for 50-55 minutes or until tender. Reserve 6 ounces of cooking liquid and strain beans. Refrigerate until ready to use.
Place the corn (in husks) on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and cut kernels off the cob. Refrigerate until ready to use.
Whisk together vinegar, oil, cooking liquid, chives, salt and pepper.
Combine corn and beans and toss with the vinaigrette.

Nutrition information:

Serving size: 1/2 cup Cal: 130; Protein: 6g; Carbs: 22g; Total Fat: 3g; Sat Fat: 0g; Sodium: 220mg; Fiber: 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Grilled Corn & Bean Salad

BCBSIL Connect Team — Fri, 14 Jun 2019 03:40:03 GMT

Revision 3 posted to Recipe Book by BCBSIL Connect Team on 6/14/2019 3:40:03 AM

Ingredients: Makes 19 servings

12-1/2 ea Fresh Corn on Cob (in husk)
1 lb Black Beans, Dry
1/2 cup Chives, Fresh Chopped
1/3 cup, 2 tsp Sherry Vinegar
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
3 TBSP Extra Virgin Olive Oil

Directions:

Soak beans in water overnight. Drain and rinse.
Add 5 quarts fresh water, bring to a boil and cover. Reduce heat to a simmer for 50-55 minutes or until tender. Reserve 6 ounces of cooking liquid and strain beans. Refrigerate until ready to use.
Place the corn (in husks) on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and cut kernels off the cob. Refrigerate until ready to use.
Whisk together vinegar, oil, cooking liquid, chives, salt and pepper.
Combine corn and beans and toss with the vinaigrette.

Nutrition information:

Serving size: 1/2 cup Cal: 130; Protein: 6g; Carbs: 22g; Total Fat: 3g; Sat Fat: 0g; Sodium: 220mg; Fiber: 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Vegetarian, Recipe book, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High blood pressure - Sodium Conscious, Salad and Salad Dressings, Side Dishes, Heart Disease - Heart Conscious

Grilled Corn & Bean Salad

BCBSIL Connect Team — Thu, 06 Jun 2019 03:42:29 GMT

Revision 2 posted to Recipe Book by BCBSIL Connect Team on 6/6/2019 3:42:29 AM

Ingredients: Makes 19 servings

12-1/2 ea Fresh Corn on Cob (in husk)
1 lb Black Beans, Dry
1/2 cup Chives, Fresh Chopped
1/3 cup, 2 tsp Sherry Vinegar
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
3 TBSP Extra Virgin Olive Oil

Directions:

Soak beans in water overnight. Drain and rinse.
Add 5 quarts fresh water, bring to a boil and cover. Reduce heat to a simmer for 50-55 minutes or until tender. Reserve 6 ounces of cooking liquid and strain beans. Refrigerate until ready to use.
Place the corn (in husks) on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and cut kernels off the cob. Refrigerate until ready to use.
Whisk together vinegar, oil, cooking liquid, chives, salt and pepper.
Combine corn and beans and toss with the vinaigrette.

Nutrition information:

Serving size: 1/2 cup Cal: 130; Protein: 6g; Carbs: 22g; Total Fat: 3g; Sat Fat: 0g; Sodium: 220mg; Fiber: 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Grilled Corn & Bean Salad

BCBSIL Connect Team — Wed, 05 Jun 2019 22:42:15 GMT

Revision 1 posted to Recipe Book by BCBSIL Connect Team on 6/5/2019 10:42:15 PM

Ingredients: Makes 19 servings

12-1/2 ea Fresh Corn on Cob (in husk)
1 lb Black Beans, Dry
1/2 cup Chives, Fresh Chopped
1/3 cup, 2 tsp Sherry Vinegar
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
3 TBSP Extra Virgin Olive Oil

Directions:

Soak beans in water overnight. Drain and rinse.
Add 5 quarts fresh water, bring to a boil and cover. Reduce heat to a simmer for 50-55 minutes or until tender. Reserve 6 ounces of cooking liquid and strain beans. Refrigerate until ready to use.
Place the corn (in husks) on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and cut kernels off the cob. Refrigerate until ready to use.
Whisk together vinegar, oil, cooking liquid, chives, salt and pepper.
Combine corn and beans and toss with the vinaigrette.

Nutrition information:

Serving size: 1/2 cup Cal: 130; Protein: 6g; Carbs: 22g; Total Fat: 3g; Sat Fat: 0g; Sodium: 220mg; Fiber: 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group