Grilled Corn, Poblano, and Black Bean Salad

Grilled Corn, Poblano, and Black Bean salad

Here’s a great side for grilled meats and fish.
Cooking Light JULY 2012
• Yield: Serves 6 (serving size: 3/4 cup)
• Hands-on:40 Minutes
• Total:40 Minutes

• 2 ears shucked corn
• 2 tablespoons extra-virgin olive oil, divided
• 4 green onions
• 1 avocado, peeled, halved, and pitted
• 1 large red bell pepper
• 1 large poblano chile
• Cooking spray
• 1/2 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained

1. Preheat grill to high heat.

2. Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.

3. Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of salad.


Maple-Glazed Salmon

Maple-Glazed Salmon

Put together a big batch of the spice rub, and keep it in an airtight container; use it to add flavor to meat and fish on weeknights.

Yield: 4 servings (serving size: 1 fillet)
Total:20 Minutes

1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 teaspoon kosher salt
4 (6-ounce) Alaskan salmon fillets
Cooking spray
2 tablespoons maple syrup

1. Preheat broiler.
2. Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets.
3. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness.
4. Brush fillets evenly with syrup; broil 1 minute.

Nutritional Information
Amount per serving
Calories: 352 Fat: 20g Saturated fat: 3.2g Monounsaturated fat: 7g Polyunsaturated fat: 2.7g
Protein: 34.6g Carbohydrate: 8.6g Fiber: 0.2g Cholesterol: 104m g Iron: 1.6m g Sodium : 574m g
Calcium : 80m g

Cooking Light SEPTEMBER 2010