Grilled Corn, Poblano and Black Bean Salad

By á-2233

Cooking Light–a great side with fish
Calories: 167
Fat: 9.9g
Saturated fat: 1.4g
Monounsaturated fat: 6.7g
Polyunsaturated fat: 1.3g
Protein: 4.6g
Carbohydrate: 17.8g
Fiber: 6g
Cholesterol: 0.0mg
Iron: 1.4mg
Sodium: 209mg
Calcium: 38mg

Ingredients

• 2 ears shucked corn
• 2 tablespoons extra-virgin olive oil, divided
• 4 green onions
• 1 avocado, peeled, halved, and pitted
• 1 large red bell pepper
• 1 large poblano chile
• Cooking spray
• 1/2 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained

Details

Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

1. Preheat grill to high heat.

2. Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.

3. Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of salad.