15 1 Review This tasty Mexican-inspired summer salad starts with grilled corn on the cob. 20 min Prep Time 50 min Total Time 6 servings Ingredients Dressing1/4 cup mayonnaise2 tablespoons finely chopped fresh cilantro1 tablespoon fresh lime juice1/4 teaspoon ground cumin1/4 teaspoon saltSalad3 ears fresh corn-on-the-cob, husks removed2 tablespoons Land O Lakes® Butter1/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon chili powder1 (15-ounce) can black beans, drained, rinsed1 medium (1 cup)red bell pepper, finely chopped1 avocado, peeled, pitted, chopped Directions Heat gas grill on medium or charcoal grill until coals are ash white. Whisk all dressing ingredients together in bowl; set aside.Place butter into bowl; microwave 15 seconds or until just softened. Add 1/4 teaspoon salt, garlic powder and chili powder; mix well.Pat corn dry with paper towel. Brush butter mixture evenly over each ear of corn.Place corn onto grill directly over coals. Grill, turning every 2 minutes, 10-14 minutes or until corn is tender and beginning to brown. Cool 10 minutes.Cut corn off cobs; place into bowl. Add black beans, red bell pepper and avocado; stir gently to mix. Add dressing; stir until salad is coated. Recipe Tips Nutrition Facts (1 serving) Calories 300 Cholesterol 10mg Carbohydrates 24g Protein 6g Fat 23g Sodium 590mg Dietary Fiber 7g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating Delicious! A new summer dish to share at get-togethers. Posted July 21, 2015 by LuAnn Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.