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Black Bean and Roasted Corn Salad


A great side dish to eat with tacos, burritos or with grilled steak, pork or chicken. 

BLACK BEAN and ROASTED CORN SALAD
Mesa Grill Recipe

4-5 ears of corn
4-5 small tomatoes, chopped
2 (14 oz.) cans of black beans, rinsed and drained
1 cup diced red onion
1 cup diced jicama
1/2 cup chopped cilantro
juice of 4 limes
1 tablespoon salt
1 teaspoon fresh ground black pepper

Preheat your grill and remove husks from corn.  Rub the ears with a small amount of vegetable oil and season with salt and pepper.  Grill for 8 to 10 minutes, turning frequently.  Remove from heat and let cool.  Cut the roasted kernels off the cobs using a sharp knife. Combine all the ingredients in a mixing bowl.  Refrigerate at least one hour before serving. Serves 6.

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