Grilled Corn & Black Bean Salad

By cserumga

Ingredients

• 4 ears fresh corn, shucked
• 3 tablespoons EVOO
• 2 tablespoons fresh lime juice
• 2 teaspoons chili powder
• salt
• 2 15 ounce can black beans, rinsed and drained
• 1 bunch radishes, trimmed and thinly sliced
• 3 scallions, thinly sliced
• 1/3 cup chopped cilantro
• 4 ounces queso fresco, crumbled
• 1 avocado, thinly sliced

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from rachaelraymag.com

Preparation

Step 1

1. Preheat a grill to medium. Add the corn and grill until charred in spots, about 10 minutes. Let cool completely.

2. In a large bowl, whisk together the EVOO, lime juice, chili powder and 1/2 teaspoon salt. Using a large, sharp knife, carefully cut the corn kernels from the cobs and transfer to the bowl. Add the beans, radishes, scallions and cilantro; toss well. Divide the salad among 4 plates; top with the queso and avocado.