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Black Bean, Grilled Corn & Cilantro Microgreen Salad

Updated: May 25, 2021

Recipe courtesy of La Bodega Del Cuervo, Chef Raquel DeHoyos


4 Tablespoons olive oil, divided

1 small bunch of scallions, grilled

2 ears of corn, grilled

1-15 oz can black beans, drained and rinsed

1-pint cherry tomatoes, cut in half

1/2-pound sugar snap peas, cut on the bias

1 cup cilantro microgreens

Juice of 1 large lime

1/2 cup crumbled cotija cheese or other dry, salty cheese like queso fresco or feta

1/2 teaspoon ground cumin

1/2 tsp salt, plus an additional pinch of salt and black pepper to season corn and scallions

before grilling

Yields: 8 servings


Rub two tablespoons of olive oil over the corn and green onions. Season with a generous

pinch of salt and black pepper. Grill onions over medium-high heat, about 2 minutes per

side and the corn about 6-8 minutes per side until nicely charred. Let cool, then chop

scallions into 1/2-inch pieces and remove corn from the cob. Place both into a large

mixing bowl.

Add remaining ingredients to the bowl and toss with last two tablespoons of olive oil,

cumin, salt and pepper to taste. Serve immediately.


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