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Southwestern Corn and Black Bean Salad
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Brief Description
Corn, black beans, peppers, cilantro, chili powder and lime juice form a colorful healthy salad. Make ahead in the day and chill until ready to serve.
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Main Ingredient
corn
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Category: Salads
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Cuisine: Southwestern
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 9 ears - fresh corn shucked
- 2 - red bell peppers halved and seeded
- 1 - poblano pepper halved and seeded
- 5 tablespoons - lime juice
- 3 tablespoons - olive oil
- 1/2 teaspoons - ground cumin
- 1/2 teaspoons - ground chipotle chile powder
- 1 1/2 teaspoons - salt
- 2 cans - 15.5 oz. seasoned black beans drained and rinsed
- 5 tablespoons - chopped fresh cilantro
Directions:
1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400° F). Grill corn for 5 minutes per side or until tender. Grill bell peppers and poblano pepper for 2-3 minutes per side until blackened slightly and tender. Set aside to cool. Cut kernels from corn cobs and chop the peppers.
2. In a large bowl, whisk together lime juice, olive oil, cumin, chipotle chile powder and salt. Stir in corn kernels and chopped peppers, tossing to coat with dressing. Stir in beans and cilantro. Cover and chill until ready to serve.
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