Cal Mex Black Bean and Roasted Corn Salad

Triple digit heat here, folks. Triple digits. Summer is here. It is the season of salads! This Cal Mex Black Bean and Roasted Corn salad is the perfect side dish for grilled tacos or barbecue of any kind.

Know what is super easy to get a hold of in the stores right now? Corn. Yellow, white, sweet, whatever your pleasure – corn is cheap, fresh, and plentiful right now.

Cal Mex Black Bean and Roasted Corn SaladDo yourself a favor this weekend, please. Go buy however many ears of corn you need for a meal and grab two extra. You are about to make a summer salad that will blow your flip flops off. Cal Mex Black Bean and Roasted Corn salad is fresh, easy, healthy, and sides to just about anything you want to throw on the grill from chicken and beef to fish.

Now, do yourself another favor, please, I’m begging you… don’t shuck that corn. Don’t open it up and smear it with whatever and then wrap it back up, don’t wrap it in foil, and, for the love of all that is summer goodness, DO NOT boil your corn.

Roasted corn is a simple, summer pleasure that is at its best when cooked right in the package nature gave it!

Do we have that straight?

Roasted CornHere’s what you’re going to do, take that gorgeous, fresh corn and put it on your grill. That’s it. Don’t touch it, don’t baste it, don’t salt it, just cook it out there and let it steam in the package Mother Nature gave it, right there, preferably over coals, but propane will do (maybe, toss in some pecan or hickory chips) and cook up those sweet, yellow, cobs of sunshine.

Now, hide those two spare ears, would ya? I’m telling you, sometimes you have to go full-blown kitchen ninja just to make sure you have a couple of ears of roasted corn handy. And, please, don’t go substituting canned corn. I guess you could, but good grief, it won’t taste as good.

I have the most delicious salad/salsa hybrid you’ve ever puckered your lips around. Just trust me, and follow the recipe. Double it, if you want, but give it a shot as-is your first time through this bowl of summer awesomeness.

Now, I say that because Mike gave me a ration of b.s. over my choice in beans. This isn’t a “Cowboy Caviar” and it’s not a bean salad. We don’t need pinto beans, black eyed peas, or chickpeas.

Serve this salad with frickin’ anything. Tacos, grilled chicken, tri-tip, whatever.

There are lots of variations, but, you can’t beat fresh summer produce and lime juice. It’s perky with a lovely sweet, roasted flavor from the corn (corn you GRILLED instead of using something out of a can or boiling it!) and the summery, herb-y zip from the cilantro.

Cal Mex Black Bean and Roasted Corn Salad


  • 1 30oz can of black beans (drained and rinsed in cold water)
  • 2 ears of roasted corn (cut off the cob)
  • 4 Roma tomatoes or 2 big tomatoes (diced)
  • 1/2 a medium RED onion (diced finely)
  • 1 jalapeño (diced finely, don't seed it, wimp!)
  • 1 bundle of green onions (chopped)
  • 1 bundle of cilantro (chopped)
  • 4 limes (juiced)
  • salt and pepper to taste


  1. Dice or chop all the ingredients per the ingredient list. Try to remove as much of the cilantro stems as you can, they tend to be tough. Dump it all into a bowl. Pour over lime juice and add salt and pepper to taste. Toss and chill in the fridge until you are ready to eat. I usually make this an hour or two before we plan to eat.
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Chicken Tortilla Soup – Amy’s Version

I’ve been making Chicken Tortilla Soup for nearly twenty years. I don’t think it ever comes out exactly the same every time and there’s a few reasons for that. First, this is an easy recipe to change up the produce or use what you have on hand. Second, the toppings can vary depending on what you like or have on hand, fresh pico de gallo, salsa, hot sauce, sour cream, or plain yogurt – all good on this. Cheese is great too! But, you can change that around as well, cheddar, jack, mozzarella, or queso fresco – all excellent choices. But, it’s good plain, just as pictured, garnished with some fresh cilantro and maybe a nice lime or lemon wedge.

Amy's Chicken Tortilla Soup

Chicken Tortilla Soup

As a kid in the late 70s and 80s I grew up with those taco seasoning packages. You know, brown the ground beef, dump in the package content, add water, etc. I’m ashamed to admit, for the first few years I was married I even cooked with them myself. It’s a love/hate relationship with those packages. Convenience with a heavy side of salt. I haven’t used them in years and the reason is pretty simple, it’s too easy and much more healthy to recreate that flavor in your own kitchen.

With summer on the way, soup might not be a natural “go to” for dinner when it’s hot outside, but we’ve been known to make it in the dead heat of summer simply because it’s easy and it tastes so good. It’s even better the next day for lunch! Honestly, we’ve had it for breakfast with a fried egg on top… our oldest daughter likes to joke that we’ll throw a fried egg on anything and call it breakfast. There might be some truth to that!

Chicken tortilla soup is a simple, hearty recipe with the flavor of chicken tacos, the cheesiness of good nachos, and the crunch of tortilla chips. It’s ridiculously easy.

And, again, this is one of those recipes that you can play with and change up as you need. You can use a rotisserie chicken from the grocery store or leftover grilled chicken breasts. It’s a great way to use up leftovers. This is my favorite way to make it, but you can throw in some potatoes, chorizo, use different squash or different vegetables altogether. But, this recipe is probably my favorite version:

Amy’s Chicken Tortilla Soup


  • 3 chicken breasts - diced
  • 1 medium onion - diced
  • 4-5 stalks of celery - chopped
  • 4-5 carrots - sliced
  • 1 bell pepper - diced
  • 1 jalepeno - diced (optional)
  • 4 Mexican squash (or 3 zucchini) diced
  • 1 lime
  • 1 can fresh diced tomatoes (Rotel work as well)
  • 48 oz of chicken stock
  • 1 small package of shredded cabbage
  • Chili powder
  • Garlic powder
  • Cumin
  • Seasoning Salt
  • Fresh cilantro - chopped (optional) (garnish)
  • Sour cream or plain yogurt (garnish)
  • Shredded cheddar cheese (garnish)


  1. Grab your favorite soup pot, add a splash of olive oil, over medium to medium-high heat add your chicken, as you lightly brown the chicken add 1 tablespoon of chili powder, 2 heavy teaspoons of cumin, 2 heavy teaspoons of garlic powder, and seasoning salt to taste. Feel free to add more of any of the seasonings. Truthfully I probably use 2 tablespoons+ of chili powder, and a solid tablespoon of cumin and garlic.
  2. Once your chicken looks lightly browned (but not cooked through!) add your onion, celery, carrot, and peppers. Juice the lime over the top and let everyone get a little friendly, then dump in your tomatoes and chicken stock. Bring to a boil, reduce to a simmer, add your zucchini and cabbage. At this point, you can add a cup or so of water if it seems too thick. Continue to let it simmer until the vegetables (mainly the carrot and zucchini) are tender. After it has simmered give it a taste and add additional seasoning if it needs it.
  3. Prepare your garnish. Serve soup over tortilla chips or with chips on the side.Garnish with sour cream, cilantro, cheddar cheese, and salsa or hot sauce. I recommend Chalula or Tapatio hot sauces.
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