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.
