Grilled Corn and Black Bean Salsa
Grilled Corn and Black Bean Salsa might be just the side dish you are searching for. One portion of this dish contains around 4g of protein, 1g of fat, and a total of 76 calories. This recipe serves 8. For 50 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 393 people were glad they tried this recipe. Head to the store and pick up scallions, cayenne, ears corn, and a few other things to make it today. It is perfect for The Fourth Of July. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 15 minutes. It is brought to you by The Lemon Bowl. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Try Grilled Corn And Black Bean Salsa, Simply Grilled Steak with Grilled Corn and Black Bean Salsa, and Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla for similar recipes.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
15 oz can black beans - drained
¼ tsp cayenne
½ c cilantro - minced
2 ears corn - husks removed
1 clove garlic - grated
Juice and zest of 1 lime
1 red pepper - minced
4 scallions - minced
½ tsp sea salt
Equipment:
grill
bowl
Cooking instruction summary:
Pre-heat grill on high heat.Meanwhile, mix all remaining ingredients in a medium bowl and let sit.Grill corn directly on the grates - no oil required.Turn cobs every 2 minutes until all sides of the corn are slightly charred.Once corn has slightly cooled, slice off kernels and mix into bean mixture.Serve immediately or refrigerate for future use.
Step by step:
1. Pre-heat grill on high heat.Meanwhile, mix all remaining ingredients in a medium bowl and let sit.Grill corn directly on the grates - no oil required.Turn cobs every 2 minutes until all sides of the corn are slightly charred.Once corn has slightly cooled, slice off kernels and mix into bean mixture.
2. Serve immediately or refrigerate for future use.
Nutrition Information:
covered percent of daily need
