Ingredients
Scale
- 2 ears fresh corn on the cob
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat. Grill corn for 10-15 minutes, turning occasionally until charred. Allow to cool.
- Cut kernels off the cooled corn cobs and place in a large bowl.
- Add black beans, diced red bell pepper, red onion, and cilantro to the bowl.
- Drizzle lime juice and olive oil over the mixture. Season with salt and pepper; toss gently until well combined.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- For added creaminess, consider mixing in diced avocado just before serving.
- Substitute black beans with kidney beans or chickpeas for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg