Grilled Corn and Black Bean Salad

salad with grilled corn, black beans, avocado, and radishes

Grilled Corn and Black Bean Salad

This Grilled Corn and Black Bean Salad is the perfect meat-free summer meal - with grilled corn, black beans, radishes, green onions, cilantro, queso fresco and avocados.

Course Side Dish

Cuisine Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 391kcal

Author Deborah Harroun

Ingredients

4 ears fresh corn shucked and cleaned
3 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon chili powder
salt and pepper
1 (15 oz) can black beans drained and rinsed
1 small bunch radishes trimmed and thinly sliced
3 green onions thinly sliced
1/3 cup chopped cilantro
4 oz queso fresco crumbled
1 avocado thinly sliced

Instructions

Preheat a grill to medium heat. Grill the corn, turning often, until evenly charred. Remove from the heat and allow to cool.
4 ears fresh corn
In a large bowl, whisk together the olive oil, lime juice, and chili powder. Season to taste with salt and pepper.
3 tablespoons extra virgin olive oil, 2 tablespoons lime juice, 1 teaspoon chili powder, salt and pepper
Add the black beans, radishes, green onions and cilantro.
1 (15 oz) can black beans, 1 small bunch radishes, 3 green onions, 1/3 cup chopped cilantro
Cut the corn from the cobs, and add the corn to the large bowl. Stir everything to combine.
Top the salad with the queso fresco and sliced avocado.
4 oz queso fresco, 1 avocado

Notes

Adapted from Every Day with Rachael Ray June 2012

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition