Grilled Corn, Poblano, and Black Bean Salad

Grilled Corn, Poblano, and Black Bean SaladRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Here's a great side for grilled meats and fish.


Serves 6 (serving size: 3/4 cup)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 40 Minutes

Nutritional 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


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


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.


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