Tex-Mex Salad

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Directions

Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Weeknight Summer Dinners