Summery Corn Salad

A light and refreshing salad perfect for a warm summer evening. I like to serve this as a side with Mexican meals.

Step: 1

Preheat grill for medium heat and lightly oil the grate.

Step: 2

Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.

Step: 3

Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.

Step: 4

Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.

Per Serving: 211 calories; protein 6g; carbohydrates 22.8g; fat 11.9g; cholesterol 5.4mg; sodium 394.3mg.

Fruit salad is one of the easiest salads to produce . It is high in body delight and water content . As fruits can make natural sugar , you must have it for eat in mornings . The sweetness can will give you more energy for the day and deal with your sweet cravings too.

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