Grilled Corn, Poblano, and Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Here's a great side for grilled meats and fish. Ingredients:
2 ears shucked corn |
2 tablespoons extra-virgin olive oil, divided |
4 green onions |
1 avocado, peeled, halved, and pitted |
1 large red bell pepper |
1 large poblano chile |
cooking spray |
1/2 cup chopped fresh cilantro |
3 tablespoons fresh lime juice |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
Directions:
1. Preheat grill to high heat.
2. Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.
3. Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of salad.
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