Grilled Corn and Bean Salad
Grilled Corn and Bean Salad is a gluten free and vegan side dish. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 329 calories, 8g of protein, and 20g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 27 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up beans, salt and freshly cracked pepper, ears corn, and a few other things to make it today.
Instructions
Watch how to make this recipe.
Preheat a grill or a grill pan over medium heat.
In a small bowl, add 1/4 cup of the canola oil, the cumin, 2 teaspoons chili powder, and season with salt and black pepper, to taste. Stir to combine.
Brush each ear of corn liberally with the seasoned oil.
Arrange the corn on the hot grill and cook for about 12 minutes, giving each ear a quarter turn every 3 minutes.
Remove from grill and let cool for 5 minutes. When cool enough to handle cut kernels from corn.
In a medium serving bowl, whisk together the remaining 1/4 cup of canola oil, 1 teaspoon chili powder, the lime juice, garlic, bell pepper, onions, beans, and cilantro. Adjust the seasonings with salt and black pepper, to taste.
Add the corn kernels and stir to combine.
Mix the ingredients well and serve with tacos, if desired.