Southwest Charred Corn Salad
-
20 Mins
Prep Time
-
15-20 Mins
Cook Time
-
8
Servings
427
Calories
- 24g
Fat
- 40g
Carbs
- 17g
Protein
HIV

Ingredients
- 6 Ears of Corn, husked (wash under cold running water)
-
¾ Cup Black Beans, drained and rinsed
-
2 Cups Shredded Rotisserie Chicken
-
2 Avocados, peeled and diced
- ⅓ Cup Cilantro, chopped (wash under cold running water)
- ⅓ Cup Red Onion, diced
- -Dressing-
- 5 Tbsp Fresh Lime Juice (wash under cold running water before juicing)
- 3 Tbsp Extra Virgin Olive Oil
- Salt and Pepper, to taste
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Grill Corn Preheat grill over medium-high heat. Drizzle corn with olive oil and season with salt and pepper. Grill for 15-20 minutes, turning throughout, until kernels begin to char. When complete, cut corn off the cob into a large bowl.
3.
Combine Ingredients To the corn, add the beans, chicken, avocado, cilantro and onions. (Optional: To take the bite off the onions, soak in ice water for 5 minutes before adding to the salad.)
4.
Prepare Dressing In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to combine.
5.
Serve and Enjoy Serve immediately or cover tightly and store in the refrigerator for up to 8 hours. Enjoy!
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Corn Stripper
Instead of cutting the corn off the cob with a knife, try a corn stripping tool.
-
Make Ahead
Make salad ahead of time and only dice avocados right before you plan to serve.
-
Corn
Use 2 cups of frozen or canned corn in place of the grilled corn.
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