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

Steven Raichlen
Recipe by Cooking Light July 2012

Gallery

Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 6 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat.

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  • 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.

  • 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.

Nutrition Facts

167 calories; fat 9.9g; saturated fat 1.4g; mono fat 6.7g; poly fat 1.3g; protein 4.6g; carbohydrates 17.8g; fiber 6g; cholesterolmg; iron 1.4mg; sodium 209mg; calcium 38mg.