Lunch: Southwestern Corn and Black Bean Salad

Paula Deen's Southwestern Corn and Black Bean Salad with grilled corn and peppers is a healthy addition to any picnic or potluck

Ingredients

4 ears fresh corn, shucked
1 red bell pepper, quartered and seeded
1 poblano pepper, halved and seeded
1 (15.5 oz) can seasoned black beans, drained and rinsed
2 tablespoons fresh cilantro, chopped
5 tablespoons lime juice
1/2 teaspoon chipotle chile powder, ground
1/2 teaspoon ground cumin
2 tablespoons olive oil

Instructions

Spray a grill rack with the cooking spray. Preheat the grill to medium-high heat, 350 °F to 400 °F.
Grill the corn until tender, about 5 minutes per side. Grill the bell and poblano peppers until blackened slightly and tender, 3 to 4 minutes per side. Set aside to cool. Cut the kernels from the corn cobs and chop the peppers.
In a large bowl, place the beans and cilantro. In a separate bowl, whisk together the lime juice, chipotle chile powder, cumin and olive oil. Stir in the corn kernels and chopped peppers, tossing to coat with the dressing. Cover and chill until ready to serve.

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