Grilled Corn Salad with Beans and Chipotle

This delicious bean salad with corn, red onion, and grilled red pepper is great. You can take it to a picnic or for lunch at the office.
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 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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