Description
This Grilled Corn and Black Bean Salad is the perfect meat-free summer meal – with grilled corn, black beans, radishes, green onions, cilantro, queso fresco and avocados.
Scale
Ingredients
- 4 ears fresh corn, shucked and cleaned
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- salt and pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 small bunch radishes, trimmed and thinly sliced
- 3 green onions, thinly sliced
- 1/3 cup chopped cilantro
- 4 oz queso fresco, crumbled
- 1 avocado, thinly sliced
Instructions
- Preheat a grill to medium heat. Grill the corn, turning often, until evenly charred. Remove from the heat and allow to cool.
- In a large bowl, whisk together the olive oil, lime juice, and chili powder. Season to taste with salt and pepper. Add the black beans, radishes, green onions and cilantro.
- Cut the corn from the cobs, and add the corn to the large bowl. Stir everything to combine.
- Top the salad with the queso fresco and sliced avocado.
Recipe Notes:
Adapted from Every Day with Rachael Ray June 2012
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 391
- Sugar: 5 g
- Sodium: 683 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 15 mg
Keywords: Grilled Corn and Black Bean Salad