Sweet summer corn and salad with a lime cumin vinaigrette.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
5 1/2-cup servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grill the corn for 2-3 minutes on each side until corn is cooked. Remove from the heat and allow it to cool at room temp for 5 minutes until it is cool to the touch.

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  • Once the corn is cool, cut the kernels off the cob and place them in a large bowl. Discard the cobs.

  • Add the diced bell pepper, diced onion, black beans and parsley flakes.

  • Pour the vinegar, lime juice, cumin, salt and pepper into a small bowl.

  • Gradually whisk in the olive oil.

  • Mix the vinaigrette into the corn mix and add salt and pepper to taste.

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