Grilled Corn and Black Bean Salsa
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 360
- Total: 25 min
- Active: 25 min
Ingredients
2 ears of corn, shucked
2 tablespoons vegetable oil
Kosher salt
1 small red onion, finely diced
1 small jalapeno, ribs and seeds removed, finely diced
1 15.5-ounce can black beans, drained and rinsed
Juice of 1 lime
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
Tortilla chips, for serving
Directions
- Preheat a grill pan over medium-high heat. Brush the corn with 1 tablespoon vegetable oil and season with salt. Place on the grill pan and cook until lightly browned on all sides, 8 to 10 minutes. Remove from the grill pan and, using a paper towel, hold each ear of corn upright in a bowl and cut the kernels from the cob.
- Add the remaining 1 tablespoon vegetable oil, the red onion, jalapeno, black beans, lime juice, cilantro and cumin to the bowl and stir to combine. Season with salt. Serve with tortilla chips.