The Pioneer Woman Tasty Kitchen
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Grilled Corn and Black Bean Salad with Balsamic Cilantro Dressing – Gluten Free

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Level: Easy

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Description

An incredibly delicious “go to” salad for all occasions. It is made with grilled summer corn and protein-rich black beans. It is topped off with a robust balsamic, cilantro, cumin, and chili-powder dressing. Super easy and travels well!

Ingredients

  • 4 ears Corn
  • 1 Tablespoon Vegetable Or Olive Oil
  • ⅓ cups Balsamic Vinegar
  • 3 Tablespoons Extra Virgin Olive Oil
  • ½ teaspoons Salt
  • ½ teaspoons Fresh Ground Black Pepper
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Cumin, Ground
  • 1 teaspoon Chili Powder
  • 4 whole Tomatoes, Chopped
  • ⅓ cups Fresh Cilantro, Chopped
  • 1 teaspoon Jalapeno, Diced
  • 15 ounces, weight Can Of Black Beans, Rinsed And Drained

Preparation

1. Heat the grill to high.
2. Rub the vegetable oil on the corn and grill it, covered, for approximately 6-8 minutes.
3. Continue to rotate the corn every 2 minutes for even cooking. Set aside to cool.
4. Whisk together the balsamic vinegar, oilive oil, salt, pepper, sugar, cumin and chili powder. Set aside.
5. Slice the corn off the cob and place in a bowl.
6. Add the chopped tomatoes, cilantro, jalapeno and can of beans.
7. Gently toss with the marinade.
8. Chill for 30+ minutes prior to serving.

Enjoy!

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