What store would you like to pick up your order at?
This vegetable salad, made with grilled corn and accented with the Tex-Mex flavors of cumin and chipotle chiles, is a great summer side dish.
This recipe is in your My Recipes list
|2 ea Ears of Corn|
|2 tbsp Olive Oil|
|2 tbsp White Wine Vinegar|
|1/2 tsp McCormick® Gourmet Collection Cumin, Ground|
|1/4 tsp McCormick® Gourmet Collection Chile Pepper, Chipotle|
|1/4 tsp McCormick® Gourmet Collection Garlic Salt|
|1 ea Zucchini cut into 1/2" cubes|
|1 can Black Beans drained and rinsed, 15oz can|
|1/2 ea Red Bell Pepper cut into 1/2" pieces|
|2 ea Green Onions cut into 1/2" pieces|
Grill corn over medium-low heat 10 to 15 minutes or until tender. Cut off kernels.
Mix oil, vinegar and seasonings in large bowl with wire whisk until well blended. Add beans and vegetables; toss to coat. Cover.
Refrigerate at least 30 minutes to allow flavors to blend. Toss before serving.