Recipes

Grilled Corn and Black Bean Salad

Lettuce/Vegetable  Low Fat  Vegan  Vegetable  Vegetarian 

• Cooking Time: 15 minutes
• Servings: 8
• Preparation Time: 25 minutes
• 4 ears of corn
• 2 large red peppers
• 1 medium red onion, chopped
• 1 medium zucchini, sliced in half lengthwise
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• Juice of 1/2 lemon
• 1 Tbls. honey
• 2 Tbls. red wine vinegar
• 2 Tbls. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. fresh ground black pepper
• 1 tsp. cumin

On a preheated outdoor grill or grill pan, cook ears of corn in husks for 10-15 minutes. Turn every five minutes.

Remove and allow to cool 5 minutes before handling.

While corn cooks, grill peppers and zucchini until just blackened. About 5 minutes per side.

Remove and slice into 1/4 inch pieces.

When corn has cooled enough to handle, remove husks and slice off the cob.

Toss corn, pepper, zucchini, and onion with all remaining dry ingredients in a large bowl.

Whisk honey, juices, oil and vinegar in a small bowl and pour over vegetables. Toss to coat.

All seasoning measurements are approximations, since I really just tossed in a little of this and a little of that until it was perfect! You may need to adjust measurements for your own taste.

No Reviews at this time.