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Lorenza

Lorenza Ávila

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Recipe of Grilled Corn Salad with Beans and Chipotle
Recipe

Grilled Corn Salad with Beans and Chipotle

30 mins
Low
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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.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 3 ears corn
  • 1 red onion
  • 1 red pepper
  • 1/2 cups olive oil
  • 1 can chipotle peppers in adobo sauce
  • 1 cup black beans, previously cooked and without its juice
  • 1 cup fresh cheese, fallen apart
  • 1/4 cups fresh coriander, chopped
  • avocados, (optional)
  • 2 tablespoons vinegar

Preparation

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.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (2)
Anonymous
17/01/2016 19:32:27
A través de iOS Esta deliciosa
Ana Vanessa Lopez Camacho
17/01/2013 23:29:00
esta sencillo de hacer

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