Three-bean salad

Recipe Information

Ingredients

• 2 ears corn, husked

• 1/2 red bell pepper, seeds and ribs removed

• 1/2 green bell pepper, seeds and ribs removed

• 1 poblano pepper, seeds and ribs removed, halved

• 1 jalapeño pepper, seeds and ribs removed, halved

• 1 cup each cooked pinto, kidney, and black beans

• 1/4 cup red onion, diced into 1/4-inch pieces

• 2 scallions, finely chopped

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons apple cider vinegar

• Juice of 1 lime

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 1/2 teaspoon sea salt

• 1/2 teaspoon ground black pepper

Directions

• Spray the corn and pepper halves with cooking spray and place on a grill or grill pan that has been preheated to medium-high heat. Allow the vegetables to cook for 5-7 minutes, turning the peppers once and the corn 2 or 3 times. Remove the vegetables from the grill, and allow them to cool.

• Cut the kernels off of the corn cob and place in a large bowl. Cut the peppers into 1/2-inch pieces and place them in the bowl with the corn. Add the beans, red onion, scallions, and remaining ingredients. Toss to combine.

• The dish can be served immediately but tastes best after sitting for several hours to a day.

Nutrition (per serving)

• Calories: 224 cal

• Total fat: 7g

• Saturated fat: 1g

• Cholesterol: 0mg

• Sodium: 483mg

• Carbohydrate: 34g

• Fiber: 9g

• Protein: 9g