Name: Grilled Corn, Poblano, and Black Bean Salad
Ingredients: 2 ears shucked corn; 2 tablespoons extra-virgin olive oil (divided); 4 green onions; 1 avocado (peeled, halved, and pitted); 1 large red bell pepper; 1 large poblano chile; Cooking spray; 1/2 cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 15-ounce can no-salt-added black beans, rinsed and drained

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Grilled Corn, Poblano, and Black Bean Salad

Here's a great side for grilled meats and fish.

Course: Salad, Side Dish

Keyword: black bean, corn, grilled

Servings:

Author: Cooking Light

Ingredients

2 ears shucked corn
2 tablespoons extra-virgin olive oil divided
4 green onions
1 avocado peeled, halved, and pitted
1 large red bell pepper
1 large poblano chile
Cooking spray
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 15-ounce can no-salt-added black beans, rinsed and drained

Instructions

Preheat grill to high heat.
Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.
Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of salad.