Grilled Romaine with Black Bean and Corn Salad

Grilled lettuce? That’s crazy. But I tell you what. It’s lip-smacking and keeps me coming back again and again. A summertime treat!

To start, heat the grill to medium-high to high heat. Wash and pat dry the organic 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.

Inspired by a great little Mexican restaurant in Newburyport, MA. 

Herbstalk 2012 – Save the Date
Smashing green spring salads

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