Black bean and corn salad

I did a TV show this weekend on WTNH and here is the recipe I made. The dressing is similar to an Argentinian chimmichurri and so easy to do if you use the frozen herbs.

Latin black bean and corn salad with cumin grilled skirt steak & lime cilantro Vinaigrette
Serves 4-6

3 pack Romaine lettuce hearts
1 can of black beans
3 ears fresh corn
1 pint of cherry tomatoes
3 green onions (scallions)
1 yellow pepper
1 avocado
1½ lbs. Skirt or hangar steak (Flank steak may be used)
Adobo Seasoning

Dressing Ingredients:
2 cubes frozen garlic
5 cubes frozen cilantro
½ tsp. cumin
2 limes
½ C. olive oil
pinch of sugar
Kosher salt
Ground black pepper


Preheat oven to Broil. Set rack on top 1/3rd of oven. Line a cookie sheet with aluminum foil. Place steak on cookie sheet and drizzle olive oil, cumin and Adobo seasoning to steak. Broil 3-4 minutes per side.

Rinse and chop Romaine lettuce. Can be chopped and stored between dry paper towels in Ziploc bags 1 day in advance.

Rinse black beans and add to a large bowl. Steam 3 ears of corn for 4 minutes, let cool and remove from cob. Add to bowl. Rinse and halve cherry tomatoes; add to bowl. Chop scallions, green and white parts and add to bowl. Finely chop yellow pepper and add to bowl.

For dressing:
In a bowl, mash garlic and cilantro with a fork. Add cumin, lime juice, salt and pepper, and a pinch of sugar. Add in olive oil and whisk with fork. Taste and adjust seasoning as needed.

Before serving, dice avocado and add to salad. Serve salad on a large place with sides. Slice steak and add over salad. Dress salad and serve.