Grilled Bacon Corn Salad

• Meat

  • 8 slices Wright brand naturally hickory smoked bacon

• Produce

  • 1 can Black beans
  • 2 cups Cherry tomatoes
  • 2 tbsp Cilantro
  • 4 1/2 cups Corn, fresh
  • 4 Green onions
  • 2 cups Greens/spinach, packed mixed
  • 1/2 tsp Jalapeno
  • 1 tbsp Lime, large

• Baking & Spices

  • 2/3 1 cup small red pepper, small
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp Red wine vinegar
  • 3 tbsp Vegetable oil

• Dairy

  • 1/3 cup Feta cheese

• Other

  • 1 teaspoon and 1/2 minced garlic

Found on chelseasmessyapron.com

Description

Directions

• Preheat the grill to 400 degrees F.
• Using heavy duty tin foil, prepare a surface for the bacon and lift all edges to keep the grease in. Place the bacon in even layers and set on the grill. Cook, flipping every 3-5 minutes until bacon has reached preferred doneness (7-10 minutes for softer bacon and 15+ minutes for crispier bacon)
• Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Rub the vegetable oil evenly over all of the corn on the cobs. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
• Youll know the corn is done when the kernels are tender and easily pierced with a fork.
• Allow the corn to cool and then slice the corn off the cob.
• Add corn to a large bowl bowl with black beans.
• Meanwhile prep the veggies: dice the red pepper, halve the cherry tomatoes, slice the green onions.
• Toss together all the veggies with the lettuce and the corn. Finely chop the cooked bacon and add that. If desired coarsely chop cilantro and add that.
• For the dressing, whisk all of the ingredients together adding about 1/4 teaspoon salt and pepper to taste.
• Add the dressing right before serving* along with the feta cheese.
• Enjoy immediately.