Grilled Corn Salad with Beans and Chipotle
Lorenza Ávila
This rich bean salad with corn, red onion and grilled red pepper is delicious. You can take it to a picnic or for a lunch at the office.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 3 ears corn
  • 1 red onion
  • 1 red bell pepper
  • 1/2 cups olive oil
  • 1 can chipotle chile in adobo sauce
  • 1 cup black beans, previously cooked and without its juice
  • 1 cup queso fresco, fallen apart
  • 1/4 cups fresh cilantro, chopped
  • avocados, (optional)
  • 2 tablespoons vinegar
Preparation
30 mins
0 mins
Low
  • Light a gas or charcoal grill. Put the corn, onion, and pepper varnished with olive oil. Season with salt and pepper and flip when they start to brown (about 6-10 minutes). Leave the bell pepper until it is soft and well cooked (about 5 more minutes). Put the pepper in a closed bag and cool.
  • On a cutting board, shell the corn and finely chop the onion. Put on a deep plate.
  • Remove the skin from the peppers, and cut into small pieces.
  • Put the chopped peppers, along with the beans, queso fresco, cilantro and avocado on the plate with the corn.
  • Prepare the dressing by mixing 6 tablespoons of olive oil, a chopped chipotle, a tablespoon of the chipotle adobo and 2 tablespoons of vinegar. Season with salt and pepper and stir very well to thicken.
  • Add the dressing to the salad and stir 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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