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.
Course Side Dish
Cuisine Mexican
Keyword Grilled Corn and Black Bean Salad
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Servings 4servings
Calories 391kcal
Author Deborah Harroun
Ingredients
4ears fresh cornshucked and cleaned
3tablespoonsextra virgin olive oil
2tablespoonslime juice
1teaspoonchili powder
salt and pepper
1can15 oz black beans, drained and rinsed
1small bunch radishestrimmed and thinly sliced
3green onionsthinly sliced
1/3cupchopped cilantro
4ozqueso frescocrumbled
1avocadothinly 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.
Notes
Adapted from Every Day with Rachael Ray June 2012Nutrition information provided as an estimate only. Various brands and products can change the counts.