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Friday, July 29, 2016

summery corn salad

Ingredients

  • Servings: 6
  • 3 teaspoons butter
  • 3 ears fresh corn, husks and silks removed
  • 1 teaspoon garlic powder
  • 1 (15 ounce) can black beans, drained
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 2 tablespoons red vinegar
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • preheat grill for medium heat and lightly oil the grate.
  • spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. wrap corn in aluminum foil.
  • grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. let corn cool and cut kernels from the cobs.
  • gently stir corn, black beans, and cilantro together in a salad bowl. whisk olive oil, red vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.

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