Grilled Corn and Black Bean Salad

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 1/4 teaspoon salt
  • 1/2 cup pot barley
  • 1/2 cup pearl barley
  • 4 cobs corn
  • 1 can black bean drained and rinsed
  • 2 ribs celery diced
  • 1 sweet red pepper diced;
  • 2 green onions sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
Dressing:
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • pinch each salt and pepper

Method

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.

Nutritional facts Per each of 8 servings: about

  • Sodium 329 mg
  • Protein 7 g
  • Calories 258.0
  • Total fat 11 g
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 36 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 62.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Corn and Black Bean Salad