Tex-Mex Grilled Corn Salad

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.

Tex=Mex Grilled Corn Salad


  • 2 ears fresh corn
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon McCormick® Gourmet Collection Cumin, Ground
  • 1/4 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
  • 1/4 teaspoon McCormick® Gourmet Collection Garlic Salt
  • 1 zucchini, cut into 1/2-inch cubes
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 2 green onions, cut into 1/2-inch pieces


  1. Grill corn over medium-low heat 10 to 15 minutes or until tender.
  2. Cut off kernels.
  3. Mix oil, vinegar and seasonings in large bowl with wire whisk until well blended. Add beans and vegetables; toss to coat. Cover.
  4. Refrigerate at least 30 minutes to allow flavors to blend.
  5. Toss before serving.

Prep: 15 min | Cook: 15 min | Yield: 6 (2/3-cup) servings

Nutrition information for 1 serving Calories: 129 Sodium: 307mg Fat: 5g Carbohydrates: 16g Cholesterol: 0mg Fiber: 5g Protein: 5g

Recipe and photo used with permission from: McCormick

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