The trick is to smoke the meat and not make the meat smoke


  Date: May 30, 2016
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This recipe came from figure skater Brian Boitano who has a gig on the Food Network. This tasty salad turned up in a Google search and it looked good. The grilled corn was brushed with a seasoned oil and grilled for 12 minutes until nicely charred. While the corn cooled, the other ingredients were measured out and/or chopped. I’ll let the pictures cover more of those specifics. The corn was shucked into a large bowl and combined with the other ingredients to finish the salad. I refrigerated the finished salad for several hours before serving. This salad had great flavor and paired well with the MINT & CUMIN SPICED LAMB CHOPS I was making this day. Plus it is relatively easy to make and can be made ahead: two big plusses.

The salad is said to pair well with fish. Later on in July, when I was looking for a grilled salad that was low sodium to bring to a lobster dinner I was invited to I revisited this salad. It was relatively easy to adapt this salad. Visit the
Related Photo Entries:
Recipe Source:
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CI Summer Grilling Guide-2010
food network website- Brian Boitano:

Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: Items with lots of fruits or veggies tend to be extremely low in sodium to begin with, so the thing you need to look out for are the condiments, toppings or dressings used to finish off or season the salad.. In this case the Black Beans and salt were the two items responsible for the sodium in the dish.


  • Used Mrs. Dash Table Blend in lieu of the salt called for.
  • Used Bush’s Reduced Sodium Black Beans. These have 50% less sodium than the regular variety and are doable when the sodium in the beans is spread across 6 servings.

Comments: Everybody loved the salad. I didn’t notice much difference between the low sodium version and the regular version I made in the Spring. Everybody was going back for seconds and nobody added salt to them. All in all this was very successful.
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
  • BGE S-S Grill Grid
  • SR 19" Locking Tongs
  • Stump Chunks Fire Starter
  • Rockwood Lump Charcoal