Saturdays with Rachael Ray – Grilled Corn and Black Bean Salad
Saturdays with Rachael Ray – Grilled Corn and Black Bean Salad takes about 25 minutes from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.19 per serving. One portion of this dish contains about 16g of protein, 26g of fat, and a total of 441 calories. It is brought to you by Taste and Tell Blog. A mixture of lime juice, canned black beans, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 205 foodies and cooks. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a rather inexpensive main course. Overall, this recipe earns a solid spoonacular score of 80%. Similar recipes include Penne With Grilled Summer Squash and Sweet Corn {Saturdays with Rachael Ray}, Saturdays with Rachael Ray – Shrimp and Corn Salad, and Rachael Ray's Black Bean and Corn Salad.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1-2 avocados, thinly sliced
1 can (15 oz) black beans, drained and rinsed
1 teaspoon chili powder
1/3 cup chopped cilantro
4 ears fresh corn, shucked
3 tablespoons extra virgin olive oil
2 tablespoons lime juice
4 oz. queso fresco, crumbled
1 bunch radishes, trimmed and thinly sliced
salt
3 scallions, thinly sliced
Equipment:
grill
whisk
bowl
Cooking instruction summary:
Preheat a grill to medium. Cook the corn until evenly charred, about 10 minutes. Let cool completely. In a large bowl, whisk together the olive oil, lime juice, chini powder and 1/2 teaspoon salt. Cut the corn from the cobs and add to the bowl. Add in the beans, radishes, scallions and cilantro.Divide the salad among 4 plates and top with the queso fresco and avocado.-----------------adapted from Every Day with Rachael Ray June 2012
Step by step:
1. Preheat a grill to medium. Cook the corn until evenly charred, about 10 minutes.
2. Let cool completely. In a large bowl, whisk together the olive oil, lime juice, chini powder and 1/2 teaspoon salt.
3. Cut the corn from the cobs and add to the bowl.
4. Add in the beans, radishes, scallions and cilantro.Divide the salad among 4 plates and top with the queso fresco and avocado.-----------------adapted from Every Day with Rachael Ray June 2012
Nutrition Information:
covered percent of daily need
