Southwest Charred Corn Salad with Grapes
Ingredients
- 2 large ears yellow corn on the cob shucked
- 1/2 English cucumber peeled, halved lengthwise and thinly sliced crosswise
- 1 cup large green and red Grapes from California halved
- 1 cup canned black beans drained and rinsed
- 1/2 small red onion thinly sliced
- 1 tablespoon fresh jalapeno minced
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons cider vinegar
- 3/4 teaspoon cumin powder
- 1/4 teaspoon fine sea salt
- 1 avocado diced 1/2 inch
- 1 ounce cotija cheese crumbled
- freshly ground black pepper to taste
- 3 tablespoons fresh cilantro leaves
Instructions
- Over open flame on stove, directly under broiler or on grill, char corn, turning with tongs as needed, until roasted all around, about 3 minutes. Set aside to cool.
- In medium mixing bowl, combine cucumber, grapes, black beans, onion, jalapeno, olive oil, vinegar, cumin and salt; toss well.
- Working with sharp knife in wide, shallow bowl or pie pan, cut corn from cobs. Stand ear of corn upright in bowl and cut from middle downward, rotating to cut down 4-5 times. Invert cob and repeat. Repeat with remaining cobs.
- Add corn, avocado and cheese to bowl with grape-black bean mixture. Sprinkle with pepper, to taste, and top with cilantro; toss well.
Notes
Nutritional information per serving: 200 calories; 5 g protein; 24 g carbohydrates; 11 g fat (50% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 4 g fiber.