“This bright and summery salad is a take on what my beloved Texans call cowboy caviar.”
Level: | Easy |
Total: | 25 min |
Active: | 25 min |
Yield: | 6 servings |
Level: | Easy |
Total: | 25 min |
Active: | 25 min |
Yield: | 6 servings |
Ingredients
- 2 ears of corn, shucked
- 2 tablespoons vegetable oil
- Kosher salt
- 1 small red onion, finely diced
- 1 small jalapeno, ribs and seeds removed, finely diced
- 1 15.5-ounce can black beans, drained and rinsed
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- Tortilla chips, for serving
Instructions
- Preheat a grill pan over medium-high heat. Brush the corn with 1 tablespoon vegetable oil and season with salt. Place on the grill pan and cook until lightly browned on all sides, 8 to 10 minutes. Remove from the grill pan and, using a paper towel, hold each ear of corn upright in a bowl and cut the kernels from the cob.
- Add the remaining 1 tablespoon vegetable oil, the red onion, jalapeno, black beans, lime juice, cilantro and cumin to the bowl and stir to combine. Season with salt. Serve with tortilla chips.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 208 |
Total Fat | 8 g |
Saturated Fat | 1 g |
Carbohydrates | 31 g |
Dietary Fiber | 7 g |
Sugar | 3 g |
Protein | 7 g |
Cholesterol | 0 mg |
Sodium | 360 mg |
Serving Size | 1 of 6 servings |
Calories | 208 |
Total Fat | 8 g |
Saturated Fat | 1 g |
Carbohydrates | 31 g |
Dietary Fiber | 7 g |
Sugar | 3 g |
Protein | 7 g |
Cholesterol | 0 mg |
Sodium | 360 mg |
Reviews
Easy and DELICIOUS!!! I eliminated cilantro but am sure it would be just as good!