Southwestern black bean corn salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Nonstick, nonflammable cooking spray4 ears fresh corn, shucked1 red bell pepper, quartered and seeded1 poblano pepper, halved and seededOne 15.5-ounce can seasoned black beans, drained and rinsed2 tablespoons chopped fresh cilantro5 tablespoons lime juice1/2 teaspoon ground chipotle chile powder1/2 teaspoon ground cumin2 tablespoons olive oil
Spray a grill rack with the cooking spray. Preheat the grill to medium-high heat, 350 degrees F to 400 degrees F.
Grill the corn until tender, about 5 minutes per side. Grill the bell and poblano peppers until blackened slightly and tender, 3 to 4 minutes per side. Set aside to cool. Cut the kernels from the corn cobs and chop the peppers.
In a large bowl, place the beans and cilantro. In a separate bowl, whisk together the lime juice, chipotle chile powder, cumin and olive oil. Stir in the corn kernels and chopped peppers, tossing to coat with the dressing. Cover and chill until ready to serve.
Serving Size: Website says 4 servings, we changed it to 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAMANTHASTUTZ.
Grill the corn until tender, about 5 minutes per side. Grill the bell and poblano peppers until blackened slightly and tender, 3 to 4 minutes per side. Set aside to cool. Cut the kernels from the corn cobs and chop the peppers.
In a large bowl, place the beans and cilantro. In a separate bowl, whisk together the lime juice, chipotle chile powder, cumin and olive oil. Stir in the corn kernels and chopped peppers, tossing to coat with the dressing. Cover and chill until ready to serve.
Serving Size: Website says 4 servings, we changed it to 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAMANTHASTUTZ.
Nutritional Info Amount Per Serving
- Calories: 139.2
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 10.0 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.6 g
- Protein: 5.7 g
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