Having side-dishes with your BBQ today? Need some inspiration for those sides? How about not just boiling your corn and eating it off the cob? I’m not really a cob-eater – I hate getting the corn stuck in my teeth so I always slice it off. Well this recipe is a perfect side for that perfect BBQ and is super-easy to make bigger if you have tons of people show up. Enjoy some vegan and gluten-free Avocado Pesto Smothered Corn Salad.
Not only is it easy, but it’s fast too! I’m so in love with corn – it’s just so sweet and delicious. Smothered with butter and some salt or just cutting it off the cob and snacking on it raw – doesn’t matter, I’ll eat it. This corn salad is just some basic ingredients that you most likely have in your fridge or pantry and can be quick to throw together – you may only need to buy the cilantro. If you want quick and less hassle used canned beans. I soaked, washed, and boiled my beans and let them drain and cool. I cut the corn off the cob and didn’t cook it – raw is awesome – then used my fingers to crumble the corn into single kernels. Chop the red pepper in small pieces. Toss the beans, kernels, and pepper into bowl and set aside. In the blender I dumped in the pesto ingredients – the pesto came out with a little bite of citrus followed by a bite of heat. It was so good and made a lot. I poured half over the salad and put the rest in a container and put in the fridge. If you need to make a bigger batch of this – just add more veggies or beans, you don’t need to make more pesto! Be sure to eat the leftover pesto within a couple days. Got leftover grilled veg? Pour the pest over!
If using dried beans, soak them for at least 8 hours then rinse. Dump the beans into a pot and bring to a boil then let simmer at medium-low heat for 30 minutes. Drain and rinse then let cool. Peel the the ears of corn then put a small bowl bottom-up in the middle of a large bowl and cut the corn off the cob. By cutting the corn this way almost all the corn falls into the bowl – instead of flying all over the place. Measure the beans and corn into a bowl and slice the pepper into small pieces and add to the bowl. In a blender dump in the avocado first then the rest of the pesto ingredients, minus the broth. Before starting the blender add one cup broth and start. Slowly add in the rest of the broth as the blender is doing its whirly thing. Once blended pour half over veggies and gently mix. Spoon out and enjoy!
2 1/2 C Corn off the Cob
2 C Black Beans
1 Red Pepper, cut small
2 Large Avocados
2 Limes, juiced
1 Bunch Cilantro, packed
1/4 C SuperSeedz Super Spicy Pumpkin Seeds
3 Cloves Garlic
1/2 Tsp Black Pepper
2 C Imagine Veg Broth
1. Wash, soak, and boil black beans until tender. Let cool completely.
2. Slice corn off the cob
3. Wash and cut pepper into small pieces and toss in a bowl with beans and corn.
4. In a blender dump all pesto ingredients and one cup veg broth and blend. Slowly add in rest of broth blend until smooth.
5. Pour pesto over salad and mix gently.