ROASTED MEXICAN CORN SALAD WITH BLACK BEANS

Roasted Mexican Corn Salad with Black Beans image

Combining the flavors of Mexican street corn and black beans will make a tasty and colorful side salad. Grill the corn ahead of time and refrigerate, if you like.

Provided by Bibi

Time 35m

Yield 10

Number Of Ingredients 17

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Ingredients

4 ears corn, husks and silks removed
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 medium red bell pepper, seeded and diced
1 medium jalapeno pepper, seeded and minced
3 tablespoons diced red onion
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lime juice
2 teaspoons taco seasoning mix, or to taste
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pinch cayenne pepper
⅓ cup crumbled cotija cheese
⅓ cup chopped fresh cilantro
3 medium green onions, white and green parts, finely chopped
½ cup cherry tomatoes, or to taste

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 17 g, Cholesterol 8.1 mg, Fat 7.5 g, Fiber 4.5 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 2.1 g