Recipe: Tex-Mex Grilled Corn Salad (using zucchini and black beans)

TEX-MEX GRILLED CORN SALAD

"For a refreshing break from the traditional green salad, this salad blends the warmth of cumin and chipotle chile peppers with the crisp, cool textures of corn, zucchini and bell pepper sure to send your taste buds South of the Border."

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill: 30 minutes

2 ears fresh corn
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon McCormick Ground Cumin
1/4 teaspoon McCormick Chipotle Chile Pepper
1/4 teaspoon McCormick Garlic Salt
2 green onions, cut into 1/2-inch pieces
1 zucchini, cut into 1/2-inch cubes
1 (15 ounce) can black beans, drained and rinsed
1/2 red bell pepper, cut into 1/2-inch cubes

Grill corn. Cut kernels off ears.

Combine olive oil, vinegar and seasonings in large bowl. Mix well. Add corn and remaining ingredients; toss with dressing to coat.

Cover and chill at least 30 minutes or overnight. Toss before serving.

Makes 6 (2/3 cup) servings
Source: McCormick & Company, Inc.