GRILLED CORN AND BLACK BEAN SALAD
1 large ear of white corn, shucked
1 teaspoon olive oil
Salt and pepper
1 (14.5 or 15 ounce) can black beans, drained and rinsed
3/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped cilantro
1/2 cup Monterey jack cheese, cut into 1/8" cubes
1 large jalapeno chile, stemmed, seeded and minced
1/4 cup fresh lime juice
1 tablespoon crushed Mexican oregano
1 teaspoon ground cumin
Salt and pepper
1 large avocado, seeded, peeled and cut into 1/4-inch cubes
Brush the corn with the oil and season with salt and pepper. Place the corn on a medium-hot grill and grill until golden in spots, rotating frequently, about 15 to 20 minutes. Remove and let stand until cool enough to handle.
Meanwhile, gently mix the beans, bell pepper, onion, cilantro, cheese and chile in a medium bowl to blend.
In a small bowl, whisk together the lime juice, oregano, and cumin. Season dressing with salt and pepper.
Cut the corn kernels off the cob and add to the salad. Pour the dressing over and gently toss to coat. Stir in the avocado and serve.
Servings: 4
1 large ear of white corn, shucked
1 teaspoon olive oil
Salt and pepper
1 (14.5 or 15 ounce) can black beans, drained and rinsed
3/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped cilantro
1/2 cup Monterey jack cheese, cut into 1/8" cubes
1 large jalapeno chile, stemmed, seeded and minced
1/4 cup fresh lime juice
1 tablespoon crushed Mexican oregano
1 teaspoon ground cumin
Salt and pepper
1 large avocado, seeded, peeled and cut into 1/4-inch cubes
Brush the corn with the oil and season with salt and pepper. Place the corn on a medium-hot grill and grill until golden in spots, rotating frequently, about 15 to 20 minutes. Remove and let stand until cool enough to handle.
Meanwhile, gently mix the beans, bell pepper, onion, cilantro, cheese and chile in a medium bowl to blend.
In a small bowl, whisk together the lime juice, oregano, and cumin. Season dressing with salt and pepper.
Cut the corn kernels off the cob and add to the salad. Pour the dressing over and gently toss to coat. Stir in the avocado and serve.
Servings: 4
MsgID: 3139763
Shared by: Gladys/PR
In reply to: Recipe: Side Dishes for Summer Meals (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Side Dishes for Summer Meals (26)
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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