Grilled Corn And Bean Salad Recipe Recipe For Meatloaf
GRILLED CORN & BLACK BEAN SALAD
This easy grilled corn and black bean salad is a fabulous summer side dish!
Provided by This Healthy Table
Categories Salads
Time 24m
Number Of Ingredients 14
Steps:
- Heat a grill to medium-high heat.
- Toss the corn with 1 tablespoon of oil. Then sprinkle on the adobo seasoning and paprika and rub the corn so the seasoning is evenly spread.
- Cook the corn on the grill for 2 to 3 minutes per side until it's charred and tender.
- Remove the corn and allow it to cool for a few minutes before cutting the kernels off each ear.
- In a large serving bowl, mix together the greens, corn, black beans, bell pepper, avocado, and feta.
- In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, salt, and pepper. Drizzle the over the salad and toss to combine.
- Top the salad with chopped green onions and cilantro.
- Serve immediately and enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 13 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 600 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GRILLED CORN AND BEAN SALAD
Steps:
- Preheat a grill or a grill pan over medium heat.
- In a small bowl, add 1/4 cup of the canola oil, the cumin, 2 teaspoons chili powder, and season with salt and black pepper, to taste. Stir to combine. Brush each ear of corn liberally with the seasoned oil.
- Arrange the corn on the hot grill and cook for about 12 minutes, giving each ear a quarter turn every 3 minutes. Remove from grill and let cool for 5 minutes. When cool enough to handle cut kernels from corn.
- In a medium serving bowl, whisk together the remaining 1/4 cup of canola oil, 1 teaspoon chili powder, the lime juice, garlic, bell pepper, onions, beans, and cilantro. Adjust the seasonings with salt and black pepper, to taste. Add the corn kernels and stir to combine. Mix the ingredients well and serve with tacos, if desired.
GRILLED CORN SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
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- Grill corn on the cob directly on the grill, about 15 to 20 minutes.Allow it to cool enough to touch, then cut the kernels off the cob into a bowl; set aside.
- In a small jar, with a lid, add the lime juice, salt, chili powder, and olive oil. Using a Microplane, grate in the garlic; whisk together. Put the lid on the jar and shake well to combine; set aside.
- Heat olive oil in a large non-stick pan over medium-high heat; add chili peppers, jalapenos and onions saute until they are softened and begin to brown, about 5 to 7.Pour the black beans and corn into the pan with the other vegetables; cook until warmed through, about 2 to 3 minutes.Give the dressing one last shake and add it to the pan; toss to coat evenly. Adjust seasoning with salt and pepper.Remove from the heat and allow it to cool slightly.
- Meanwhile, slice tomatoes into quarters or cut in half and dice the avocado and place into a large bowl. Squeeze in some of the juice from the remaining ½ lime into the bowl; toss well to coat. Season with salt to taste; set aside.It's really important for the avocado to be coated with lime juice to prevent it from turning brown from oxidation.
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