20m
PREP TIME
7m
COOK TIME
283
CALORIES
12
INGREDIENTS
Servings: 6 (1 cup)
Ingredients
- Grilled Corn Salad
- 3 ears corn, husked
- 2 medium ripe papayas, peeled, seeded and chopped
-
1
small
chayote, chopped
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Substitutions available
/ mirliton squash, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- Toasted Cumin Dressing
- 1/2 cup apricot nectar
- 1/4 cup olive oil
- Juice of 1 lime
- 2 tablespoons McCormick Gourmet™ Organic Cumin Seed, lightly toasted and crushed
- 2 teaspoons sugar
- 1/8 teaspoon salt
INSTRUCTIONS
- 1 Grill corn over medium heat 6 to 7 minutes, turning often to cook on all sides without burning. Cut kernels off cobs. Place corn in large bowl. Add papaya, chayote, beans, cilantro and onion; toss to mix well
- 2 For the Dressing, mix all ingredients in large bowl with wire whisk until well blended. Add to corn mixture; toss to coat well. Serve immediately or refrigerate until ready to serve
