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grilled Tex-mex Salad 2 Ears Corn
1/4 Cup Finely Chopped Onion
1 (15 Ounce) Can Black Beans, Rinsed And Drained
1 Jalapeno Chile Pepper, Chopped, Seeds In If You Like It Hot
1/2 Cup Chopped Red Bell Pepper
1/4 Cup Chopped Cilantro
1 Tablespoon Canola Oil
2 Tablespoons Fresh Lime Juice
1 Teaspoon Mild Chile Powder
1/2 Teaspoon Ground Cumin place The Corn On The Grill And Roast, Turning Often, Until Golden Brown On The Outside, About 15 Minutes. When It Cools, Cut The Kernels Off Into A Bowl. add The Onions, Beans, Jalapeno, Red Pepper, And Cilantro. combine The Oil, Lime Juice, Chile Powder, And Cumin In A Smaller Bowl. Pour Over The Corn And Bean Mixture, And Toss To Mix. Let Sit In The Refrigerator For Half An Hour Before Serving. yield: 4 Servings |
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