Grilled Corn, Poblano, and Black Bean Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
48%
Grilled Corn, Poblano, and Black Bean Salad
40 min.
6
233kcal

Suggestions


If you're looking for a vibrant and delicious salad that captures the essence of summer, look no further than this Grilled Corn, Poblano, and Black Bean Salad! This dish is not only a feast for the eyes with its colorful ingredients, but it's also packed with flavor and nutrition. Whether you're hosting a barbecue, enjoying a picnic, or just craving a fresh side dish, this salad will surely impress your guests and satisfy your taste buds.

The smoky char from the grilled vegetables complements the sweet corn and hearty black beans beautifully, creating a harmonious blend of tastes and textures. The freshness of cilantro and the zesty kick from lime juice elevate the whole dish, making each bite a delightful experience. Plus, with its vegetarian, vegan, gluten-free, and dairy-free features, this salad caters to a variety of dietary preferences, ensuring everyone at your table can enjoy it without worry.

Ready in just 40 minutes, this recipe is perfect for busy weeknights or laid-back weekend gatherings. Don't miss the chance to savor the grilled goodness and the refreshing, robust flavors that this salad brings. So fire up the grill and get ready to create a dish that’s sure to become a new favorite!

Ingredients

  •  avocado pitted peeled halved
  • 15 ounce black beans rinsed drained canned
  • 0.3 teaspoon pepper black freshly ground
  •  ears corn 
  • 0.5 cup cilantro leaves fresh chopped
  •  spring onion 
  • teaspoon ground cumin 
  • tablespoons juice of lime fresh
  • tablespoons olive oil extra virgin extra-virgin divided
  • large poblano pepper 
  • large bell pepper red
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • grill

Directions

  1. Preheat grill to high heat.
  2. Brush corn with 2 teaspoons oil.
  3. Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.
  4. Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl.
  5. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well.
  6. Cut avocado into thin slices; place on top of salad.

Nutrition Facts

Calories233kcal
Protein13.99%
Fat38.36%
Carbs47.65%

Properties

Glycemic Index
35.5
Glycemic Load
4
Inflammation Score
-9
Nutrition Score
18.244347774464%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Luteolin
1.46mg
Kaempferol
0.13mg
Quercetin
2.26mg

Nutrients percent of daily need

Calories:232.98kcal
11.65%
Fat:10.61g
16.33%
Saturated Fat:1.6g
9.97%
Carbohydrates:29.66g
9.89%
Net Carbohydrates:19.28g
7.01%
Sugar:4.24g
4.71%
Cholesterol:0mg
0%
Sodium:109.08mg
4.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.71g
17.42%
Vitamin C:66.49mg
80.6%
Folate:167.39µg
41.85%
Fiber:10.38g
41.52%
Vitamin K:34.19µg
32.56%
Manganese:0.52mg
25.85%
Vitamin A:1244.37IU
24.89%
Magnesium:80.35mg
20.09%
Vitamin B1:0.28mg
18.77%
Potassium:645.52mg
18.44%
Phosphorus:162.36mg
16.24%
Vitamin B6:0.32mg
15.75%
Iron:2.44mg
13.58%
Vitamin E:2.03mg
13.5%
Copper:0.27mg
13.32%
Vitamin B5:0.99mg
9.9%
Vitamin B3:1.95mg
9.77%
Zinc:1.31mg
8.74%
Vitamin B2:0.14mg
8.45%
Calcium:39.69mg
3.97%
Selenium:1.28µg
1.83%
Source:My Recipes