Heading to Comic-Con? Try these healthy eating tips
Comic-Con is known for its superheroes — not its healthy food options.
Grilled corn is great straight off the cob, but cut it and add it to a salad and you have a crunchy and flavorful masterpiece. Plus, paired with black beans and a lime dressing, this Mexican-themed side is perfect for a backyard barbecue.
Want to make it a meal? Add grilled chicken, wrap it in a tortilla, and serve it with salsa as a tangy burrito.
Grilled corn and black bean salad (recipe)
Prep time:
15 minutesTotal time:
30 minutesServings:
6 servingsIngredients
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 ears corn on the cob, husked
1 (15.5-ounce) can black beans, rinsed and drained
1 green bell pepper, halved, seeded and coarsely chopped
1 cup cherry tomatoes, halved
1 avocado, chopped
1/4 cup onion, chopped
3 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons pepitas, for flavor, if desired
Directions
1
Mix the Lime Dressing
In a medium bowl, combine lime juice, olive oil, vinegar, cumin and salt.
2
Prepare the Veggies and Serve
Preheat grill to medium-high heat. Grill corn in covered grill for 12 to 14 minutes, turning occasionally and brushing with lime dressing until cooked and slightly charred. Cut corn off the cob and place in a large bowl. Stir in black beans, green pepper, cherry tomatoes, onion, avocado, cilantro, parsley, pepitas (if desired) and remaining salad dressing. Cover with plastic wrap and refrigerate until ready to serve.
Recipe adapted from The Hamilton Beach Test Kitchen.
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