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Grilled Corn and Black Bean Salad

Last night when Rob grilled pork chops, I asked him to throw on three ears of corn so that I could make this salad today. It is, as Martha would say, “a good thing.” We ate it tonight as a side salad, but it would also be good as a dip with baked corn chips. I think it would also be great with some avocado in it.

Grilled Corn and Black Bean Salad

(from the August 2001 issue of “Cooking Light”)

  1. 3 ears shucked corn
  2. 1/2 cup fresh lime juice (about 2 limes)
  3. 1/3 cup minced red onion
  4. 1/3 cup minced fresh cilantro
  5. 3 tablespoons white vinegar
  6. 2 teaspoons sugar
  7. 2 teaspoons ground cumin
  8. 2 teaspoons ground chili powder
  9. 1 (15 ounce) can black beans, drained
  10. Lime wedges (optional)

Prepare grill.

Place corn on grill rack; grill 20 minutes, or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from corn, place in a bowl. Add juice and remaining ingredients; stir gently. Cover and chill for 1 hour. Garnish with lime wedges, if desired. Yield: 6 servings.

About imagineannie

I am a 40-something Midwestern wife, mother and lawyer with a passion for cooking, reading about food, eating get the picture.

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