Tuesday, April 15, 2014

Grilled Corn and Black Bean Salad

Recipe courtesy of Clean Eating Magazine
Here is what you are going to need to make this DELICIOUS salad. 

 3 ears of corn out of the husk
1 can of organic black beans
1 cup sliced grape tomatoes (I had yellow and red) 
1/4 cup Cilantro
1 11/2 tsp. Apple Cider Viengar
Sea Salt
Olive oil cooking spray
 1 Tablespoon Olive oil
1 clove minced Garlic
2 oz. Queso Fresco or Feta Cheese
Tin Foil

1. Heat your grill to medium- high

2. Spray corn with a little olive oil spray

3. Wrap each piece of corn in a piece of tin foil.

4. Place corn on grill and grill for 20 minutes. Turn it occasionally to get it nice and browned on all sides

5. While corn is cooking mix black beans (rinsed), tomatoes, cilantro, vinegar, oil, garlic, salt and pepper.
When corn is done cooking let it sit and cool off a bit. Then cut it off the cob and add to the bowl. 
Toss everything together and top with the cheese. Lighly toss. Refridgerate until ready to serve. This is best cold and eaten the day it is made. 

For 21 Day Fix: I counted this as 1 YELLOW and 1 TEASPOON and if you really want to get technical 1/4 BLUE


  1. Did you count any greens for the Tomatoes?

  2. How many servings does this make? Isn't at least one green counted for this also? All it says is one yellow, one tsp, and 1/4 blue. I'd love to make it but want to make sure I get it right.

  3. Sorry for such a delayed response I didn't get emails letting me know I had comments to respond to.
    This recipe is 6 servings approximately 2/3 cup per serving. Sometimes when things were all mixed together I wouldn't count it as a specific container. The amount you actually get in a serving is pretty small. So for the tomatoes, the amount you get in one serving is not going to be anywhere close to the container, a little extra tomato won't hurt, so in situations like this i didn't count it as a container.