Grilled Summer Corn Salad #RSC

READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wrap each ear of corn with Reynolds wrap and grill for 20 minutes, turning every 5 minutes. Unwrap and cut kernels off the corn. In a large bowl combine corn, black beans, tomatoes, onion, red pepper and cilantro. Toss. In a small bowl combine olive oil, lime juice, cumin, salt and pepper. Whisk to combine and pour over salad. Toss again. Refrigerate until ready to serve.
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