Grilled Corn and Black Bean Salad
Grilling the corn gives a nice smoky flavour and a Southwestern touch to this salad. If you are short of time, substitute 2 cups (500 mL) cooked fresh or frozen corn kernels.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 258 |
| pro | 7 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 36 g |
| fibre | 7 g |
| chol | 4 mg |
| sodium | 329 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 15% |
| vit A | 9% |
| vit C | 62% |
| folate | 34% |
-
1/4 tsp (1 mL) salt
1/2 cup (125 mL) pot or pearl barley
4 cobs corn
1 can (19 oz/540 mL) black beans, drained and rinsed
2 ribs celery, diced
1 sweet red pepper, diced
2 green onions, sliced
1/4 cup (50 mL) crumbled feta_cheese
1/4 cup (50 mL) chopped fresh parsley
Dressing:
1/3 cup (75 mL) extra-virgin olive_oil
3 tbsp (45 mL) red_wine_vinegar
1 clove garlic, minced
1/2 tsp (2 mL) Dijon_mustard
1/4 tsp (1 mL) smoked paprika
Pinch each salt and pepper
Preparation:
Dressing: In large bowl, whisk together oil, vinegar, garlic, mustard, paprika, salt and pepper. Set aside.
In saucepan, bring 2 cups (500 mL) water and salt to boil. Stir in barley; cover and simmer over low heat until tender and no liquid remains, about 40 minutes. Add to dressing; let cool.
Meanwhile, husk and remove silk from corn. Place on greased grill over medium-high heat; close lid and grill until tender and lightly charred, 10 to 15 minutes. Let cool.
Cut kernels off cobs; add to barley mixture. Add beans, celery, red pepper and onions; toss. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cheese and parsley.
In saucepan, bring 2 cups (500 mL) water and salt to boil. Stir in barley; cover and simmer over low heat until tender and no liquid remains, about 40 minutes. Add to dressing; let cool.
Meanwhile, husk and remove silk from corn. Place on greased grill over medium-high heat; close lid and grill until tender and lightly charred, 10 to 15 minutes. Let cool.
Cut kernels off cobs; add to barley mixture. Add beans, celery, red pepper and onions; toss. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cheese and parsley.
Source
Canadian Living Magazine: September 2008
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »