Grilled Corn Salad With Toasted Cumin Dressing
salads sides

Grilled Corn Salad With Toasted Cumin Dressing

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Cumin seeds are first toasted to release their intense aroma and flavor, then added to the dressing for this refreshingly light summer salad. Together with sweet papaya, grilled corn, and crunchy chayote squash, this dish has an appealing range of colors, textures and flavors.
  • 20m

    prep time

  • 7m

    Cook Time

  • 283

    Calories

  • 12

    Ingredients

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Ingredients

6

(1 cup)

Servings

Grilled Corn Salad

  • 3 ears corn, husked
  • 2 medium ripe papayas, peeled, seeded and chopped
  • 1 small chayote, chopped Substitutions available
    • mirliton squash, chopped
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped red onion

Toasted Cumin Dressing

Instructions

  • Grill corn over medium heat 6 to 7 minutes, turning often to cook on all sides without burning. Cut kernels off cobs. Place corn in large bowl. Add papaya, chayote, beans, cilantro and onion; toss to mix well

  • For the Dressing, mix all ingredients in large bowl with wire whisk until well blended. Add to corn mixture; toss to coat well. Serve immediately or refrigerate until ready to serve

Nutrition information (per Serving)

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