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This vegetable salad, made with grilled corn and accented with the Tex-Mex flavors of cumin and chipotle chiles, is a great summer side dish.
2 ears fresh corn
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon McCormick Gourmet™ Cumin, Ground
1/4 teaspoon McCormick Gourmet™ Chile Pepper, Chipotle
1/4 teaspoon McCormick Gourmet™ Garlic Salt
1 zucchini, cut into 1/2-inch cubes
1 can (15 ounces) black beans, drained and rinsed
1/2 red bell pepper, cut into 1/2-inch pieces
2 green onions, cut into 1/2-inch pieces
Grill corn over medium-low heat 10 to 15 minutes or until tender. Cut off kernels.
Mix oil, vinegar and seasonings in large bowl with wire whisk until well blended. Add beans and vegetables; toss to coat. Cover.
Refrigerate at least 30 minutes to allow flavors to blend. Toss before serving.
(Amount per serving)