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Grilled Corn & Black Bean Salad
Grilled Corn, Black Beans and tomatoes are dressed up with Southwestern flavours for a delicious summer side, or meal in itself. Perfect for picnics and potlucks.
Course
Salad
Cuisine
American, Canadian, Mexican
Prep Time
15
minutes
minutes
Cook Time
14
minutes
minutes
Total Time
29
minutes
minutes
Servings
4
Calories
236
kcal
Author
Colleen Milne
Equipment
Grill
Ingredients
2
ears fresh corn
broken in half (breaking them makes it easier to remove the kernels later)
1
tablespoon
vegetable oil
15
oz
can black beans
rinsed and drained
1
cup
cherry tomatoes
halved, or one medium tomato, chopped
1
red bell pepper
chopped
2
tablespoon
diced red onion
1
tablespoon
extra virgin olive oil
juice of one lime
1
tablespoon
chilli powder
1
teaspoon
coarse salt
½
teaspoon
freshly ground black pepper
2
tablespoon
chopped fresh cilantro
Instructions
Heat grill to medium high.
Brush corn halves all over with oil.
Grill corn, covered, turning occasionally, about 12 minutes. Allow to cool.
Put beans, tomatoes, pepper and onion in a bowl and combine.
Make the dressing by whisking together olive oil, lime juice, chilli powder, salt, pepper and cilantro.
Cut corn kernels from cobs by standing them, flat side down, on a cutting board, and use a sharp knife to slice downward, removing the kernels.
Add corn to salad, toss with the dressing, and serve.
Notes
Salad can be made a day ahead and kept in the fridge.
Nutrition
Calories:
236
kcal
|
Carbohydrates:
35
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Sodium:
1029
mg
|
Potassium:
636
mg
|
Fiber:
10
g
|
Sugar:
5
g
|
Vitamin A:
1870
IU
|
Vitamin C:
52.9
mg
|
Calcium:
48
mg
|
Iron:
3
mg