How To Make Mexican Corn Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 ears of corn, husked
- 1 can of black beans, rinsed and drained
- 1 cup of cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup of fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- Salt and pepper to taste
Instructions
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Preheat your grill to medium-high heat.
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Grill the corn for about 10-12 minutes, or until slightly charred. Allow it to cool.
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Cut the kernels off the cooled corn cob and transfer them to a large bowl.
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Add the black beans, cherry tomatoes, red onion, cilantro, and avocado to the bowl.
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In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the salad and toss to combine.
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Serve immediately or refrigerate until ready to serve.
Nutrition
- Calories : 230kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 240mg
- Total Carbohydrates : 33g
- Dietary Fiber : 9g
- Sugar : 5g
- Protein : 7g
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