Scrumptious summer leftovers

July 4th, the BBQ grill was fired up for Grilled Romaine with Black Bean and Corn salad. Can you say fireworks? Well, we stayed home to avoid the crowds and were pleasantly surprised that we brought home fireworks with this dish. You can catch the recipe below.

So last night, “what do you want for dinner” was almost answered with, “Let’s eat out.” Visions of Life Alive vegan restaurant in Central Square, or the Red Lentil in Watertown danced through my head. But OK, reality check. We have a fridge full of veggies that will die and rot if we don’t devour them soon. A bit of black bean and corn salad was left over from the 4th. I was panning for tofu so pulled out How to Cook Everything Vegetarian by Mark Bittman and delighted with 2 full pages in the Index for tofu. I chose Teriyaki Tofu and whipped up the marinade before my daily walk.

Each step I took just brought me closer to home and the vision of grilled tofu atop mixed greens, leftover black bean and corn salad with ample drizzles of cumin-lime vinaigrette. Whip out your grocery list and make these 2 scrumptious summer salads this week.

Grilled Romaine with Black Bean and Corn Salad


Heat up grill to medium-high to high heat. Wash and pat dry the romaine lettuce, then slice each in half top to bottom.  Liberally apply olive oil to lettuce and place inside down on grill for 2 to 3 minutes.  Remove from grill.


Black Bean and Corn Salad


1 15 oz can black beans, rinsed and drained

2 cups frozen corn kernels, thawed

1 medium red pepper seeded and chopped

½ purple onion, chopped

Salt and pepper to taste


Combine all above ingredients in medium size bowl and then toss with 2–3 tablespoons dressing [see below].


Cumin-Lime Vinaigrette


2 tablespoons plus 2 teaspoons fresh lime juice

1 tablespoon plus 1teaspoon sherry vinegar or Champagne vinegar

1 garlic clove, pureed

1 teaspoon Dijon mustard

2 teaspoons agave nectar

Hot sauce to taste

Freshly ground pepper to taste

Salt to taste

½ cup extra virgin olive oil


Combine all ingredients except oil in bowl. Whisk in oil.


Plate the romaine, then spoon 2/3 cup Black Bean and Corn salad on top of grilled romaine; drizzle with additional dressing as desired.


Optional additional toppings: sliced avocado, toasted pumpkin seeds, toasted sesame seeds.



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