Thursday, August 11, 2011

Chopped Salad With Grilled Corn and Black Beans

Medium head romaine lettuce, outer leaves removed, end cut off, and chopped into bite-sized pieces.
2 Ears corn-on-the-cob, wrapped in buttered aluminum foil, and grilled about 30 minutes, turning every 5 minutes or so. When done, remove husks and silk. Cut the kernels off the cob.
15-1/2 oz. can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 Tbsp. minced onion
1 Tbsp., packed, finely chopped fresh basil leaves
Ranch dressing
Fresh ground sea salt and pepper, to taste
Place warm corn kernels in a large serving bowl and stir in butter until melted. Place remaining ingredients in the serving bowl and stir to mix. Add ranch dressing to coat well, stirring to mix thoroughly. Chill in refrigerator until ready to serve.
Serves 4-6.

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