Monday, June 16, 2014

Grilled corn and black bean salad for supper tonight

In found this easy recipe in Rachel Ray Magazine for Grill Tuesday.   You can make a tasty healthy dish using grilled corn.  Grilling the corn gives this salad a smoky flavor.   Try it tonight.

** Timesaving Tip! Don't have the time to fire up the grill?  
Place whole, UNpeeled corn on the racks of a preheated 400 degree oven.  Check them in 30 minutes.
Peels and silk will slip right off and the kernel will be tender.  Ready for your salad.

Serves 4

4 ears fresh corn, shucked
3 tablespoons extra virgin olive oil
2 tablespoons lime juice
2 teaspoons chili powder
2 (15 oz.) cans rinsed and drained black beans
1 brunch cleaned and trimmed radishes
3 scallions (thinly sliced)
1/3 cup chopped cilantro
4 oz. queso fresco cheese crumbled (feta cheese is a good substitute)
1 avocado thinly sliced

Preheat your grill to medium.  Add the corn and grill until its charred in some spots, about 10 minutes.  Let the corn cool completely.
In a large bowl, whisk together the olive oil, lime juice, chili powder, and 1/2 teaspoon salt.  Using a large sharp knife, carefully cut the corn kernels from the cobs and transfer to the bowl.  Add the beans, radishes, scallions and cilantro and toss well.  
Divide the salad among 4 plates and toss with the queso and avocado.

I appreciate you stopping by.

Happy Grilling.

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