Barbecued Chicken, Corn and Black Bean Salad
From the The Washington Post, May 18, 2011 This was so fabulous that Kevin and I fought about who got the leftovers for work lunches. This would be great at Wolftrap and can be made ahead.
The Post suggested to keep things manageable, make more barbecued chicken and corn than you need for dinner one night; use the leftovers for this salad the next. If you don’t have a prepared barbecue rub, you can just mix together chili powder, garlic or onion powder, cumin and a little salt.
The salad is best the first day but can be refrigerated for up to 3 days. For optimal flavor, bring to room temperature before serving.
Makes 5 cups (4 servings)
2 ears fresh corn, shucked, rinsed and wrapped in aluminum foil
1 pound boneless, skinless chicken breast halves, trimmed of fat
2 teaspoons dry barbecue seasoning
3 tablespoons olive oil
4 tablespoons barbecue sauce
1 tablespoon chopped cilantro
2 tablespoons apple cider vinegar
1/4 teaspoon sugar
Salt
1 1/4 cups (from one 15-ounce can) cooked black beans,rinsed * I used the whole can*
4 scallions (trimmed) white and light-green parts, finely chopped (1/4 cup)
Wrap husked and rinsed corn in foil.
Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill.
Place the wrapped corn ears on the grill.
Cover with the lid and cook for 20 to 24 minutes, turning the ears every 4 to 5 minutes, until the corn is tender and has started to brown lightly. Remove it from the grill, unwrap the ears and cool for at least 10 minutes.
While the corn cooks, prepare the chicken: Sprinkle it with the barbecue seasoning on both sides, then rub it with 1 tablespoon of the oil-this adding oil makes a difference.
Transfer to the grill and cook, covered, for 7 to 12 minutes,turning once, until the chicken is cooked through. The cooking time will vary based on the thickness of the chicken breast halves.
As soon as the chicken is done, use 1 tablespoon of the barbecue sauce to brush the chicken (still on the grill). Cover and cook for 1 to 2 minutes to set the glaze. Transfer to a clean plate. Cool for 5 to 10 minutes.
Whisk together the remaining 2 tablespoons of oil and the remaining 3 tablespoons of barbecue sauce, the cilantro, vinegar, sugar and salt to taste in a large bowl.
Use a small, sharp knife to cut the kernels from the corn ears; discard the cobs.
Add the corn to the dressing along with other ingredients.
Cut the chicken into 3/4-inch cubes; add to the corn and dressing, along with the black beans and chopped scallions. Stir to combine.
Serve right away, or cover tightly refrigerate up to 3 days.
Recipe Source:From Nourish columnist Stephanie Witt Sedgwick.
Happy Kevin loved this recipe -- he wanted it in a bowl so it wouldn't skid off plate.
The Post suggested to keep things manageable, make more barbecued chicken and corn than you need for dinner one night; use the leftovers for this salad the next. If you don’t have a prepared barbecue rub, you can just mix together chili powder, garlic or onion powder, cumin and a little salt.
The salad is best the first day but can be refrigerated for up to 3 days. For optimal flavor, bring to room temperature before serving.
Makes 5 cups (4 servings)
2 ears fresh corn, shucked, rinsed and wrapped in aluminum foil
1 pound boneless, skinless chicken breast halves, trimmed of fat
2 teaspoons dry barbecue seasoning
3 tablespoons olive oil
4 tablespoons barbecue sauce
1 tablespoon chopped cilantro
2 tablespoons apple cider vinegar
1/4 teaspoon sugar
Salt
1 1/4 cups (from one 15-ounce can) cooked black beans,rinsed * I used the whole can*
4 scallions (trimmed) white and light-green parts, finely chopped (1/4 cup)
Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill.
Place the wrapped corn ears on the grill.
Cover with the lid and cook for 20 to 24 minutes, turning the ears every 4 to 5 minutes, until the corn is tender and has started to brown lightly. Remove it from the grill, unwrap the ears and cool for at least 10 minutes.
While the corn cooks, prepare the chicken: Sprinkle it with the barbecue seasoning on both sides, then rub it with 1 tablespoon of the oil-this adding oil makes a difference.
Transfer to the grill and cook, covered, for 7 to 12 minutes,turning once, until the chicken is cooked through. The cooking time will vary based on the thickness of the chicken breast halves.
As soon as the chicken is done, use 1 tablespoon of the barbecue sauce to brush the chicken (still on the grill). Cover and cook for 1 to 2 minutes to set the glaze. Transfer to a clean plate. Cool for 5 to 10 minutes.
Whisk together the remaining 2 tablespoons of oil and the remaining 3 tablespoons of barbecue sauce, the cilantro, vinegar, sugar and salt to taste in a large bowl.
Use a small, sharp knife to cut the kernels from the corn ears; discard the cobs.
Add the corn to the dressing along with other ingredients.
Cut the chicken into 3/4-inch cubes; add to the corn and dressing, along with the black beans and chopped scallions. Stir to combine.
Serve right away, or cover tightly refrigerate up to 3 days.
Recipe Source:From Nourish columnist Stephanie Witt Sedgwick.
Happy Kevin loved this recipe -- he wanted it in a bowl so it wouldn't skid off plate.
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