Photo: Johnny Autry; Styling: Mary Clayton Carl
Recipe from Cooking Light

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

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

Preparation

Hands On: 40 Minutes
Total: 40 Minutes

  1. 1. Preheat grill to high heat.
  2. 2. 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.
  3. 3. 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.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Steven Raichlen,
July 2012

Nutritional Information

  • Calories: 167
  • Fat: 9.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.6g
  • Carbohydrate: 17.8g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 209mg
  • Calcium: 38mg