Ingredients
6
6 servings
- •3 teaspoons butter
- •3 ears fresh corn, husks and silks removed
- •1 teaspoon garlic powder
- •1 (15 ounce) can black beans, drained
- •¼ cup chopped fresh cilantro
- •¼ cup olive oil
- •2 tablespoons red wine vinegar
- •2 tablespoons lime juice
- •1 ½ teaspoons minced garlic
- •1 teaspoon white sugar
- •½ teaspoon ground cumin
- •½ teaspoon chili powder
- •¼ teaspoon salt
- •¼ teaspoon black pepper
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.
- Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.
- Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.
Nutritional Facts
Per 6 servings
- Calories: 211
- Carbohydrate: 23g
- Fat: 12g
- Fiber: 6g
- Protein: 6g
- Sugar: 2g
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