Looking for a new summer side dish? What else can you do with all the good corn before it’s gone? You’ll love this super easy, tasty salad! If I have a little left over, it’s great to add to a tossed salad with some grilled chicken and a little cheese for a Southwest salad too
- 28 Oz. Can Black beans, rinsed
- 4 Ears of corn
- 1 Red Pepper, chopped
- ½ Onion chopped (Red or Vidalia)
- 1 Cup Cilantro, chopped
- Honey Mustard Dressing
- Turn the grill to high.
- Peel the corn, spray with cooking spray and salt liberally. Put the corn on the grill and grill for about 10 minutes, turning until all sides get some color. Slice the corn off the cobs and put into a bowl.
- Add the beans, cilantro, red pepper and onion to the bowl. Add about ½ cup of honey mustard to the pan. Salt and pepper to taste, mix well. Add a little more honey mustard if needed.