Wednesday, July 1, 2015

Grilled Poblano, Corn, and black bean salad

6 servings 


2 ears corn (husks removed)
4 scallions
1 red or orange bell pepper 
1 poblano pepper
1 avocado, diced 
1 can low sodium black beans, drained and rinsed 
2 TBS Olive oil 
1/2 cup cilantro, chopped
3 TBS fresh lime juice 
1 tsp cumin 
Salt and fresh ground pepper


Preheat and oil grill to high heat 
Brush corn with a TBS of oil and Grill 10 min, turning until cooked with grill marks, cut kernels off 
Grill peppers 4-5 min turning until skin is charred, peel and course chop 
Grill onions a few minutes until softened and dice
Mix grilled vegetables with beans, cilantro, and diced avocado 
Mix Remaining TBS of oil, lime juice, and cumin and toss the salad 
Season with salt and pepper to taste

Cal 167
Fat 10 g
Sat fat 1.4 g
Mono fat 6.7 g
Protein 4.6 g
Carbs 18 g
Fiber 6 g
Cholesterol 0
Iron 1.4 mg
Sodium 75 mg
Calcium 38 mg 

Credit: Recipe Adapted from Cooking light 

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