Description
A light and refreshing salad perfect for a warm summer evening. I like to serve this as a side with Mexican meals.
Ingredients
- 3 teaspoons butter
- 3 ears fresh corn, husks and silks removed
- 1 teaspoon garlic powder
- 1 (15 ounce) can black beans, drained
- ¼ cup chopped fresh cilantro
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 1 ½ teaspoons minced garlic
- 1 teaspoon white sugar
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6