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.
15m
PREP TIME
15m
COOK TIME
11
INGREDIENTS
Ingredients 6 (2/3 cup) Servings
- Step1
- 2 ears fresh corn
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/4 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 1/4 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea 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
INSTRUCTIONS
- 1 Grill corn over medium-low heat 10 to 15 minutes or until tender. Cut off kernels
- 2 Mix oil, vinegar and seasonings in large bowl with wire whisk until well blended. Add beans and vegetables; toss to coat. Cover
- 3 Refrigerate at least 30 minutes to allow flavors to blend. Toss before serving
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
