“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!