Recipe for cooking grilled tex-mex salad

Super Salad Recipes :: Bean Salads

Grilled Tex-Mex Salad

2 ears corn
1/4 C. chopped finely onion
1 (15 oz.) can black beans, rinsed and drained
1 jalapeno chile pepper, chopped, seeds in if you like it hot
1/2 C. chopped red bell pepper
1/4 C. chopped cilantro
1 Tbsp. canola oil
2 Tbsp. fresh lime juice
1 tsp. mild chile powder
1/2 tsp. ground cumin

Place the corn on the grill and roast, turning often, until golden brown on the outside, about 15 min. When it cools, cut the kernels off into a bowl.

Add the onions, beans, jalapeno, red pepper, and cilantro.

Mix together the oil, lime juice, chile powder, and cumin in a sm.er bowl. Pour over the corn and bean mixture, and toss to mix. Let sit in the refrigerator for half an hr. before servings.

Yield: 4 servings