Southwestern Corn and Black Bean Salad Recipe

Name: Southwestern Corn and Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick, nonflammable cooking spray; 4 ears fresh corn, shucked; 1 red bell pepper, quartered and seeded; 1 poblano pepper, halved and seeded; One 15.5-ounce can seasoned black beans, drained and rinsed; 2 tablespoons chopped fresh cilantro; 5 tablespoons lime juice; 1/2 teaspoon ground chipotle chile powder; 1/2 teaspoon ground cumin; 2 tablespoons olive oil

Servings: persons

Nonstick, nonflammable cooking spray
4 ears fresh corn, shucked
1 red bell pepper, quartered and seeded
1 poblano pepper, halved and seeded
One 15.5-ounce can seasoned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
5 tablespoons lime juice
1/2 teaspoon ground chipotle chile powder
1/2 teaspoon ground cumin
2 tablespoons olive oil

1
Spray a grill rack with the cooking spray.
2
Preheat the grill to medium-high heat, 350 degrees F to 400 degrees F.
3
Grill the corn until tender, about 5 minutes per side.
4
Grill the bell and poblano peppers until blackened slightly and tender, 3 to 4 minutes per side.
5
Set aside to cool.
6
Cut the kernels from the corn cobs and chop the peppers.
7
In a large bowl, place the beans and cilantro.
8
In a separate bowl, whisk together the lime juice, chipotle chile powder, cumin and olive oil.
9
Stir in the corn kernels and chopped peppers, tossing to coat with the dressing.
10
Cover and chill until ready to serve.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Nonstick, nonflammable cooking spray, 4 ears fresh corn, shucked, 1 red bell pepper, quartered and seeded, 1 poblano pepper, halved and seeded, and more.

Yes, Southwestern Corn and Black Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwestern Corn and Black Bean Salad

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