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Grilled Tex-Mex Salad

RG

Ingredients

  • 2 ears corn
  • 1/4 cup finely chopped onion
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 jalapeno chile pepper, chopped, seeds in if you like it hot
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped cilantro
  • 1 tablespoon canola oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon mild chile powder
  • 1/2 teaspoon ground cumin
  • Instructions

    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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