The salad recipe, adapted from Cooking Light (I think), is very good but spicy, so tone down or omit the chipotle chile in adobo sauce if you’re not a fan of spicy food. The pizza recipe was passed on to me from my friend Andy. This dinner serves 4.
Grilled Corn, Black Bean, and Mango Salad
- 4 ears of corn, husks and silk removed
- 1 Vidalia onion, sliced
- 1 red pepper, cut into 4 pieces
- 3 mangoes, cubed
- 1 can black beans, rinsed and drained
- 1 TBS olive oil
- juice of 1 lime
- 3 TBS chopped cilantro
- salt to taste
- 1/2 canned chipotle chile in adobo sauce, chopped
- 7 – 8 cups salad greens
Prepare grill. Grill corn, onion slices and red pepper for 10 minutes, flipping onions and peppers over halfway through, and rotating the corn once or twice. Remove from grill and let cool. Meanwhile, combine mango through chipotle chile in a large bowl. Chop onions and peppers; holding each corn cob perpendicular to a cutting board or bowl, cut off the kernels, adding kernels, with onions and peppers, to the bowl.
Toss well. To serve, divide salad greens among four plates and top with corn and bean mixture.
To make garlic oil, combine a good amount of olive oil and a few chopped garlic cloves in a small saucepan and warm over medium-low heat for about 5 minutes. Keep what you don’t use in the fridge for another pizza, garlic bread, salad dressing, or pasta. Feel free to cook your pizza on a pizza stone in a 450 – 500 degree oven (brush with garlic oil first, then cook crust), or use a pre-baked crust (brush with garlic oil before warming).
- 11 oz. pizza dough, store-bought or homemade
- garlic oil
- 2 TBS chopped jalapeno
- 2 TBS chopped cilantro
- 1 large shallot, chopped
- juice of 1 lime
- salt and freshly ground pepper to taste
- 2 avocados, thinly sliced
Prepare grill. Combine jalapeno through pepper in a medium-size bowl and let sit for 10 minutes. Roll out pizza dough on a lightly floured surface to about 14” across. Place dough on a cornmeal dusted paddle and slide dough onto grill. Cook about 3 – 4 minutes, or until it’s puffed and there are grill marks on the bottom. Slide crust back onto paddle, flip it over so the grill marks are on top, brush with garlic oil and slide back on the grill for another 2 – 3 minutes.
Add avocado to jalapeno mixture, toss gently,
then scatter mixture over pizza crust, slice and serve.