Southwestern Grilled Corn Salad

Corn is a staple ingredient in Southwestern cuisine and has been cultivated by Native Americans for thousands of years.

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 25 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Southwestern Grilled Corn Salad

Cooking Method: Grilling Cuisine: Mexican, Southwestern Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Total Time 25 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 4 ear Corn
• 1 cup Red bell pepper
• 1 small Red onion
• 1 cup Cherry tomatoes
• 1 can Black beans
• 1 cup Cilantro
• 1 juice of Lime
• 2 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. Preheat the grill to medium-high heat.
2. Remove the husks and silks from the corn.
3. Grill the corn for about 10 minutes, turning occasionally, until lightly charred.
4. Remove the corn from the grill and let it cool.
5. Cut the kernels off the cob and transfer them to a large bowl.
6. Add the diced red bell pepper, red onion, cherry tomatoes, black beans, and cilantro to the bowl with the corn.
7. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
8. Pour the dressing over the salad and toss to combine.
9. Serve the Southwestern Grilled Corn Salad chilled or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 6g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.