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.
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.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 782mg 32%
Carbs 60g 20%
Fiber 21g 84%
*Percent Daily Values are based on a 2,000 calorie diet.