Another no-brainer (and looks so darn pretty) that can be completely done in few minutes, that is if you saved some corn from a prior BBQ you had the day before. If not, not to worry, you can always cook the corn the day you are making this salad. I’ll give you other ideas about that under my recipe directions.
I serve this salad cold; however, if you want, you can also serve it warm. Try it!
Approximate Prep and Cooking Time: Under 20 minutes
Approximate Cost: $5.31 or $2.66 per serving
Difficulty Level: X Easy
2 BBQ grilled corn ears ($1.45)
1 – 15oz. can Goya Black Beans (.99)
2 Hardboiled eggs (.32)
½ Red onion, chopped (.40)
½ cup chopped flat parsley (.45)
1 lemon (.60)
1 ½ tsp. Angie’s Dried Seasonings or the one of your choice (See my link at the end) (.40)
2 ½ tbsp. Angie’s Basting Oil or the one of your choice (See my link at the end) (.70)
BBQ the corn (or boil until tender, grill on a skillet or an open stove flame). Let it cool.
Remove the kernels.
Boil the eggs, let them cool, then slice them.
Chop the onion and parsley.
Rinse the black beans until the water comes out clear, add them to a med. size bowl.
Add the basting oil, dried seasonings, lemon juice to taste, corn and other chopped ingredients.
Stir softly until all ingredients are blended. Refrigerate before serving.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Tomorrow - Alert: I am posting my pork steak recipe to enjoy with this salad. Don’t miss it!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.