Grilled Summer Corn Salad #RSC |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. Fresh corn is individually wrapped in Reynolds Heavy Duty Wrap and grilled. The fresh grilled kernels are removed from the cob and tossed with black beans, red onion, red pepper, cherry tomatoes, cilantro and an olive oil dressing. Colorful and refreshing, serve this at your next barbeque! Ingredients:
reynolds wrap foil |
3 ears fresh corn |
1 (14 ounce) can black beans, drained and rinsed |
1 cup cherry tomatoes, halved |
1/2 red onion, diced |
1/2 red pepper, diced |
2 tablespoons chopped fresh cilantro |
1/4 cup olive oil |
1 lime, juice of |
1/2 teaspoon cumin |
salt and pepper |
Directions:
1. Wrap each ear of corn with Reynolds wrap and grill for 20 minutes, turning every 5 minutes. Unwrap and cut kernels off the corn. In a large bowl combine corn, black beans, tomatoes, onion, red pepper and cilantro. Toss. In a small bowl combine olive oil, lime juice, cumin, salt and pepper. Whisk to combine and pour over salad. Toss again. Refrigerate until ready to serve.
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