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.

How to Make It

Step 1

Preheat grill to high heat.

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

Nice light salad

Pamelita11
August 19, 2015
We get tired of the cream/mayonnaise based salads and are enjoying a few lighter side salad versions we found in CL.  We really liked the lime accent to this one with the cilantro, the flavors were nice and bright.  Yes, the grilling is time consuming, we were lucky enough to be thoughtful and grilled all the veggies the day before with another recipes since we had the grill going tossed them in the fridge overnight, and assembled the salad easily the next night for dinner.  Would probably have rated it lower if we hadn't done that because it does take a while.

jspicest's Review

jspicest
August 17, 2014
Once assembled, this salad is delicious. However, it is quite labor-intensive and I don't have any ideas how to shorten it. Still, I like it so much that I will keep it in the rotation for weekend meals. I followed the recipe, except I omitted avocado (allergic), added a jalapeno, and cut in half the amount of oil in the dressing. Yum!

TRichard's Review

DorisLQ
April 26, 2013
N/A

K9andCat's Review

lynnmarlyn
February 22, 2013
I can't even begin to say how good this recipe is. My husband literally licked his plate clean. He now asks for this on a regular basis. Good thing he likes to grill for me. It's time consuming, but worth EVERY minute!

PKcookin's Review

KarinF
August 13, 2012
Paired with ancho chicken thighs which was a good choice. Grilled avocado which I thought was good. Could have added a jalapeño for a bit of heat.

gretcheepoo's Review

crusnock
August 08, 2012
This is a great dish, but I wouldn't make it unless I was already firing up the grill. I paired this with the Vampire Steak. For leftovers, I'm going to use corn tortillas and wrap this recipe with the remaining steak for tacos. Next time, I plan to double the corn and red bell pepper and I'll halve the cilantro... a little goes a long way. Also, I'm going to keep the avocado fresh (I didn't think grilling it added anything to it) & dice it making sure to pour the lime juice over the avocado to keep it from going brown too quickly.

lynnmarlyn's Review

kblurton
August 05, 2012
Great summer side. I grilled everything except the avocado the day before and grilled the avocado after the meat came off the grill to rest. Then I mixed everything together and served it. Easy and delicious. I did not use all of the dressing and added a red jalapeno to the grilling for a little kick.

hollyit's Review

gretcheepoo
July 30, 2012
YUM!! Paired excellently with the Ancho-Tequila Glazed Chicken Thighs. Will definitely make again--soon!

Loutraki3's Review

JohnBLee
July 23, 2012
Yummy yummy! This is fantastic for a different taste. It stores well for serving throughout the week.

saracat's Review

K9andCat
July 23, 2012
This was fantastic! I made it as written with just a little less lime juice. I made it with the Vampire Steak, but would be a great pot luck dish. The bowl was scraped clean; definitely a keeper.