Tex-Mex Grilled Corn Salad
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"This vegetable salad is made with grilled corn for a fresh summertime treat. The Tex-Mex spicing from cumin and chipotle chiles accents but does not overwhelm the summer vegetables."
Original recipe yield: 6 (2/3 cup) servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 55 Minutes
- Servings:
- 6
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INGREDIENTS:
- 2 ears fresh or frozen corn
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon McCormick® Gourmet Collection® Ground Cumin
- 1/4 teaspoon McCormick® Gourmet Collection® Chipotle Chile Pepper
- 1/4 teaspoon McCormick® Gourmet Collection® Garlic Salt
- 2 green onions, cut into 1/2-inch pieces
- 1 zucchini, cut into 1/2-inch cubes
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 red bell pepper, cut into 1/2-inch pieces
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DIRECTIONS:
- Grill corn. Cut kernels off ears.
- Combine olive oil, vinegar and seasonings in large bowl. Mix well. Add vegetables; toss with dressing to coat.
- Cover and chill at least 30 minutes or overnight. Toss before serving.
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