Colorful Grilled Corn Salad

Although this salad is great paired with beef, chicken, or fish, it is also terrific just eaten with gluten-free tortilla chips.

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 6 ears corn, shucked and cleaned
  • 1 can (19 oz.) black beans, drained and rinsed
  • 1 medium red bell pepper, seeded and chopped
  • 2 medium tomatoes, cored and chopped
  • ½ cup diced red onion
  • ½ cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely diced
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 2 Tbsp. lime juice
  • 1 Tbsp. agave nectar or sugar
  • 1 tsp. salt
  • 1 clove garlic, minced
  • ½ tsp. ground cumin
  • ½ tsp. ground black pepper
  • 1 tsp. chili powder
  • ⅛ tsp. hot pepper sauce
  • 1 medium avocado, peeled, pitted, and chopped

Directions

  • Grill corn over medium heat for 15 minutes, turning occasionally, until slightly blackened in areas. Allow to cool and cut off corn kernels into a bowl. Add black beans, tomato, red pepper, red onion, cilantro, and jalapeño pepper.
  • In a small bowl, whisk to combine the olive oil, red wine vinegar, lime juice, agave nectar, salt, garlic, cumin, black pepper, chili powder, and hot sauce.
  • Pour over corn mixture and stir to coat. Top with chopped avocado right before serving.

Recipe Information

Serves: 8

Ingredients

  • 6 ears corn, shucked and cleaned
  • 1 can (19 oz.) black beans, drained and rinsed
  • 1 medium red bell pepper, seeded and chopped
  • 2 medium tomatoes, cored and chopped
  • ½ cup diced red onion
  • ½ cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely diced
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 2 Tbsp. lime juice
  • 1 Tbsp. agave nectar or sugar
  • 1 tsp. salt
  • 1 clove garlic, minced
  • ½ tsp. ground cumin
  • ½ tsp. ground black pepper
  • 1 tsp. chili powder
  • ⅛ tsp. hot pepper sauce
  • 1 medium avocado, peeled, pitted, and chopped

Directions

  • Grill corn over medium heat for 15 minutes, turning occasionally, until slightly blackened in areas. Allow to cool and cut off corn kernels into a bowl. Add black beans, tomato, red pepper, red onion, cilantro, and jalapeño pepper.
  • In a small bowl, whisk to combine the olive oil, red wine vinegar, lime juice, agave nectar, salt, garlic, cumin, black pepper, chili powder, and hot sauce.
  • Pour over corn mixture and stir to coat. Top with chopped avocado right before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat20g
Saturated Fat2.5g
Cholesterol0mg
Sodium490mg
Total Carbohydrate27g
Dietary Fiber7g
Sugars5g
Protein6g