Grilled Corn and Black Bean Salad with Queso Fresco

photoThis recipe is from page 74 of the June 2013 issue of Clean Eating magazine. It makes 4 main dish servings.

 

 

 

 

 

 

Grilled Corn and Black Bean Salad with Queso Fresco

3 ears corn, husks removed
1 (15 ounce) can unsalted black beans, drained and rinsed
1 cup grape tomatoes, quartered
1/4 cup chopped cilantro
2 ounces queso fresco (or feta)
olive oil cooking spray
1 1/2 tablespoon apple cider vinegar
1 tablespoon olive oil
1 clove garlic, minced
sea salt and ground black pepper, to taste

Heat an outdoor grill or grillpan to medium-high. Cut 3 sheets of foil into 12 inch squares. Lightly mist corn with cooking spray and wrap each ear diagonally in a foil sheet and twist ends of foil. Grill corn for 15 to 20 minutes, rotating occasionally, until richly browned on all sides. Transfer to a plate and let stand in foil for 10 minutes. Remove foil carefully and allow to cool for about 10 minutes.

Carefully cut corn off the cob and transfer kernels to a large bowl with beans, tomatoes, cilantro, vinegar, oil, garlic, salt and pepper. Sprinkle with cheese and toss gently.

By my calculations: Per serving – Calories: 236, Fat: 6g, Sat. Fat: 2.3g, Carb: 38g, Fiber: 10.5g, Protein: 10.5g

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2 thoughts on “Grilled Corn and Black Bean Salad with Queso Fresco

  1. Pingback: Day 1 | From Fluffy to Fit

  2. Pingback: Day 3 | From Fluffy to Fit

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