Charred Corn and Bean Salad

A fresh mix of sweet corn, red onion, and pinto beans is tossed with a zesty south-of-the-border vinaigrette.

PREP: 25 minutes      GRILL: 10 to 15 minutes

MAKES: 6 side-dish servings

3 medium ears corn, husks and silk removed

1 small red onion, cut into 4 slices

1 can (15 to 19 ounces) pinto or small pink beans, rinsed and drained

1 jalapeño chile, seeded and minced

½ cup loosely packed fresh cilantro leaves, chopped

3 tablespoons fresh lime juice

1 tablespoon olive oil

34 teaspoon salt

¼ teaspoon coarsely ground black pepper

1. Prepare outdoor grill for direct grilling over medium-high heat.

2. Place corn and onion slices on hot grill rack. Grill corn, turning occasionally, until golden, 10 to 15 minutes. Grill onion, turning once, until tender and golden, 10 minutes.

3. Transfer vegetables to cutting board. Cut corn kernels from cobs and chop onion. In large bowl, mix corn and onion with beans, jalapeño pepper, cilantro, lime juice, oil, salt, and pepper. Cover and refrigerate up to 4 hours if not serving right away.

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EACH SERVING: About 140 calories, 6g protein, 25g carbohydrate, 3g total fat (0g saturated), 0mg cholesterol, 500mg sodium