1 cup black beans, previously cooked and without their juice
1 cup queso fresco, crumbled
1/4 cups fresh cilantro, chopped
avocados, (optional)
2 tablespoons vinegar
Preparation
30 mins
0 mins
Low
Preheat a gas or charcoal grill. Place the corn, onion, and pepper brushed with olive oil. Season with salt and pepper and turn them when they start to brown (about 6-10 minutes). Leave the pepper until it is soft and well cooked (about 5 more minutes). Place the pepper in a sealed bag and let cool.
On a cutting board, cut the corn off the cob and finely chop the onion. Place in a deep plate.
Remove the skin from the peppers and cut into small pieces.
Add the chopped peppers, along with the beans, fresh cheese, cilantro, and avocado to the plate with the corn.
Prepare the dressing by mixing 6 tablespoons of olive oil, one chopped chipotle, one tablespoon of chipotle adobo, and 2 tablespoons of vinegar. Season with salt and pepper and stir very well until it thickens.
Add the dressing to the salad and mix well. Refrigerate and serve cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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