Grilled Corn Salsa with Black Beans


Serves: 8
Total Calories: 258
Yield: 8 cups

Ingredients

8 medium ears sweet corn, husks removed
2 small yellow summer squash, cut into 1/2-inch slices
medium sweet red pepper, cut into four wedges
1 medium red onion, cut into 1/2-inch rings
1 medium tomato, seeded and chopped
1 can black beans, drained and rinsed
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Basil Vinaigrette:
1/2 cup extra-virgin olive oil
1/3 cup white balsamic or cider vinegar
12 fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano

Directions:

Fill a soup kettle two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer for 5 minutes or until crisp-tender. Remove corn; cool slightly.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill the corn, squash, red pepper and onion, covered, over medium heat for 8-10 minutes or until lightly browned, turning occasionally.

Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place vegetables in a large bowl; add tomato and black beans.

In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

Nutritional Facts:

Serves: 8
Total Calories: 258
Calories from Fat: 120

This Grilled Corn Salsa with Black Beans recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Camp Chef Cookbook Cookbook:
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Barbeque Box "Baked" Potatoes
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Barbeque Banana Boats
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Grilled Butternut Squash
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Grilled Cheesy Pita Wedges
Savory Marinated Chicken Breasts
Grilled Corn Salsa with Black Beans
Raspberry Chocolate Pound Cake Surprise
Basil Mixed Vegetable Grill
Lemon Pepper Grilled Pork Chops
Fajita Kebabs
Spicy Shrimp Salad
Island Park Kebabs
Sweet Potato Skewers
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Spicy Chinese Beef Kebabs
Marinated Turkey Kebabs
Grilled Hot Ribs
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