Recipe courtesy of Paula Deen
Southwestern Corn and Black Bean Salad
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Spray a grill rack with the cooking spray. Preheat the grill to medium-high heat, 350 degrees F to 400 degrees F.

Grill the corn until tender, about 5 minutes per side. Grill the bell and poblano peppers until blackened slightly and tender, 3 to 4 minutes per side. Set aside to cool. Cut the kernels from the corn cobs and chop the peppers.

In a large bowl, place the beans and cilantro. In a separate bowl, whisk together the lime juice, chipotle chile powder, cumin and olive oil. Stir in the corn kernels and chopped peppers, tossing to coat with the dressing. Cover and chill until ready to serve.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Beans

Recipe courtesy of Ree Drummond

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Black Bean and Quinoa Falafel

Recipe courtesy of James Briscione

Berbere-Roasted Hake with Cool Bean Salad

Recipe courtesy of Eddie Jackson

Corn Muffins

Recipe courtesy of Ina Garten

Black Bean Soup

Recipe courtesy of Dave Lieberman

Black Bean Burgers

Recipe courtesy of Ree Drummond

Black Bean Burgers

Recipe courtesy of Sandra Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking