Photo: Southwestern Corn and Black Bean Salad Recipe
Ingredients
- Nonstick, nonflammable cooking spray
- 4 ears fresh corn, shucked
- 1 red bell pepper, quartered and seeded
- 1 poblano pepper, halved and seeded
- One 15.5-ounce can seasoned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro
- 5 tablespoons lime juice
- 1/2 teaspoon ground chipotle chile powder
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
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.
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By Coldcutts
Cleveland Heigh...
on May 03, 2013
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This was a fantastic recipe! I was looking for something other than the same old same old. I did increase the amount of spices and added some salt, a little oregano and some red onion. My family destroyed it! I will be using this recipe from now on!
By gpb1028
Texas
on March 18, 2013
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This was great! I made it this past weekend to go along with our chicken fajitas and then forgot I had in our other fridge when we ate. I think the next day was probably even better than the same day giving all the ingredients and flavors a chance to marry. The fresh corn and the beans with all the other flavors worked really well together. The only thing I did different was I did not grill the peppers. I roasted them instead, peeled off the skins and chopped. Fabulous light, tasty and fresh salad. Thanks Paula!!!
By Scott Kotvis
on March 10, 2013
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This was great. Didn't add the poblano.
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