“A light and refreshing salad perfect for a warm summer evening. I like to serve this as a side with Mexican meals.” - by GreenGirl24
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat grill for medium heat and lightly oil the grate.
- Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.
- Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.
- Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.
Nutrition
Amount Per Serving (6 total)
- Calories
- 211 cal
- 11%
- Fat
- 11.9 g
- 18%
- Carbs
- 22.8 g
- 7%
Based on a 2,000 calorie diet
Share It
Reviews (3)
Rate This Recipe
"We loved it! Boiled fresh super sweet corn instead of bbq. Added two cans of beans instead of one. Then added 3 cloves of fresh pressed garlic to the dressing. Also kicked it up a bit with balsalm..." See moreic vingear. Next time I will add avacado, cucumber, zucchini, red bell pepper! The cumin and cilantro make it soooo yummy!"
momof4
"My whole family loved this! I made this to go with blue corn chips for a card party. I'm lucky the dish made it there. LOL! The only thing I changed was I used frozen corn instead of corn on the c..." See moreob (out of season) and I baked it in the oven instead of the grill. Thanks for the recipe!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
