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Easy Summer Salads – Grilled Corn, Roasted Pepper, and Black Bean Salad

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  • Author: Mavis Butterfield

Ingredients

Scale

2 ears shucked corn, grilled
6 tablespoons extra-virgin olive oil, divided
1 Walla Walla onion, sliced into 4 large slices
1 avocado, peeled, halved, and pitted
1 marinated roasted red pepper, chopped
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 S&W Black beans with jalapeno, rinsed and drained


Instructions

  1. Preheat grill to high heat.
  2. Using 2 tablespoons of olive oil, coat the corn and onion slices, add salt and pepper and grill them in a grill pan.
  3. Once you remove the corn from the grill, let it cool, then cut the kernels from ears of corn and place them in a large bowl.
  4. Chop onion, roasted pepper, and add to the bowl.
  5. Add remaining 4 teaspoons olive oil, cilantro, lime juice, cumin, salt, black pepper, and black beans to the bowl and toss well.
  6. Cut avocado into thin slices and place on top of salad.
  7. Serves 2 for a main dish or 4 for a side.