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Grilled Corn, Poblano, and Black Bean Salad

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 40 mins
Total time 40 mins
Yield Serves 6 (serving size: 3/4 cup)
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

Nutrition Information

  • calories 167
  • fat 9.9 g
  • satfat 1.4 g
  • monofat 6.7 g
  • polyfat 1.3 g
  • protein 4.6 g
  • carbohydrate 17.8 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 209 mg
  • calcium 38 mg

How to Make It

  1. Preheat grill to high heat.

  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. 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.

Cook's 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.