Tex-Mex Grilled Corn Salad

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* Exported from MasterCook *

 

Tex-Mex Grilled Corn Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Legumes Salad

Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 ears fresh or frozen corn

2 tablespoons olive oil

2 tablespoons apple cider vinegar -- or lemon juice

1/2 teaspoon cumin

1/4 teaspoon chipotle chile pepper

1/4 teaspoon garlic salt

2 green onions -- cut into 1/2-inch pieces

1 zucchini -- cut into 1/2-inch cubes

1 15 ounce can black beans -- drained and rinsed

1/2 red bell pepper -- cut into 1/2-inch pieces

 

Grill corn. Cut kernels off ears.

 

Combine olive oil, vinegar and seasonings in large bowl. Mix well. Add

vegetables; toss with dressing to coat.

 

Cover and chill at least 30 minutes or overnight. Toss before serving.

 

Yield: 6 (2/3 cup) servings.

 

Source:

" McCormick® & Company "

S(Formatted by):

" N. Braswell, Jul-21-2005 "

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Per Serving (excluding unknown items): 316 Calories; 6g Fat (16.0% calories from

fat); 17g Protein; 52g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 93mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

NOTES : " This vegetable salad is made with grilled corn for a fresh summertime

treat. The Tex-Mex spicing from cumin and chipotle chiles accents but does not

overwhelm the summer vegetables. " Found at

http://salad.allrecipes.com/az/85227.asp

 

Nutr. Assoc. : 3449 0 0 0 2614 0 0 0 0 0