Grilled Corn and Black Bean Salad

Tested Till Perfect

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.

Source

Canadian Living Magazine: September 2008




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