Grilled corn and Black Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 tsp salt1/2 cup pot or pearl barley4 cobs of corn1 can (19 oz 540 ml) black beans drained and rinsed1 sweet red pepper diced2 green onions sliced1/4 cup feta cheeseDressing1/3 cup extra virigin olive oil3 tbsp red wine vinegar1 clove garlic minced1/2 tsp dijon mustard1/4 tsp smoked paprikapinch of salt and peppar
In large bowl whisk totether oil, vinegar, garlic, mustard, paprika, salt and pepper. Set aside
In saucepan, bring 2 cups water and salt to boil. Stir in barley; cover and simmer 40 mins until tender and no liquid remains. Add to dressing let cool.
Meanwhile, husk and remove silk from corn. place on greased grill over medium-high heat; close lid and grill until tender and lightly charred, 10-15 minutes. Let cool.
Cut kernels off cobbs and add to barley mixture. Add beans, red pepper and onions and toss. Can be stored up to 2 days)
Before eating sprinkle with feta cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user SHERGARNEWF.
In saucepan, bring 2 cups water and salt to boil. Stir in barley; cover and simmer 40 mins until tender and no liquid remains. Add to dressing let cool.
Meanwhile, husk and remove silk from corn. place on greased grill over medium-high heat; close lid and grill until tender and lightly charred, 10-15 minutes. Let cool.
Cut kernels off cobbs and add to barley mixture. Add beans, red pepper and onions and toss. Can be stored up to 2 days)
Before eating sprinkle with feta cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user SHERGARNEWF.
Nutritional Info Amount Per Serving
- Calories: 231.0
- Total Fat: 16.4 g
- Cholesterol: 3.3 mg
- Sodium: 70.6 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 4.5 g
- Protein: 5.1 g
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