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Grilled Tex-Mex Salad




  1. Place the corn on the grill and roast, turning often, until golden brown on the outside, about 15 minutes.
  2. When it cools, cut the kernels off into a bowl.
  3. Add the onions, beans, jalapeno, red pepper, and cilantro.
  4. Combine the oil, lime juice, chile powder, and cumin in a smaller bowl. Pour over the corn and bean mixture, and toss to mix.
  5. Let sit in the refrigerator for half an hour before serving.

Yield: 4 servings


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