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Side Dishes

Charred Corn & Black Bean Salad with Avocado

This bright salad with south-of-the-border flavors like corn, black beans, and avocado tossed in a spiced-lime vinaigrette is an easy side dish for two for a Mexican-inspired dinner.


2 servings

Total Time

15 minutes

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Heat grill pan or grill over medium; coat with nonstick spray.

Grill corn, turning occasionally, until charred, about 10 minutes. When cool enough to handle, cut kernels off cobs.

Whisk together lime juice, oil, agave, cumin, and coriander for the vinaigrette; season with salt and pepper.

Combine corn kernels, beans, and scallions. Divide romaine between two serving bowls, top with cornbean mixture and sliced avocados, then drizzle with vinaigrette.

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