Charred Corn Salad

Charred Corn Salad

Ingredients:

3-tablespoons fresh lime juice

1/2 teaspoon salt

1/4 cup extra-virgin olive oil

4 to 6 ears corn, husked [enough to make 3-4 cups kernels]

2/3 cup canned black beans, rinsed and drained

1/2 cup chopped fresh cilantro

2-teaspoons minced seeded chipotle pepper [1 canned chipotle pepper in adobo sauce or 1 dried chipotle pepper, reconstituted in boiling water]

Preparation:

1. Whisk lime juice and salt in small bowl. Gradually whisk in oil. Set aside.

2. Heat large skillet over medium-high heat. Cook corn in single layer 15 to 17 minutes, or until browned and tender, turning frequently. Transfer to plate to cool slightly. Slive kernels off ears and place in medium bowl.

3. Microwave beans in small microwaveable bowl on HIGH 1 minute or until heated through. Add beans. cilantro and chipotle to corn; mix well. Pour lime juice mixture over corn mixture; toss to combine.

Makes 6 servings

Nutritional Info:

Calories: 216 per serving

Carbs: 30g

Fat: 10g

Protein: 5g

Sodium: 301mg

The above recipe was taken fromDiabetic Cooking, May/June, p23

***NOTE: When I made this recipe, I substituted 4 cups of frozen corn kernels for  ears of corn. And I used a dried chipotle pepper, reconstituting it in boiling water before using it.

This was a delicious and refreshing salad! We served it with baked tilapia! It was fabulous!!!