Tex-Mex Grilled Corn Salad

[Guest guest]

Tex-Mex Grilled Corn Salad

 

" 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. " Original

recipe yield: 6 (2/3 cup) servings.

 

INGREDIENTS:

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

 

DIRECTIONS:

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.