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Spicy Grilled Corn Salad with Black Beans and Queso Fresco

Spicy Grilled Corn Salad with Black Beans and Queso Fresco
Photo by Scott Phillips

Ingredients

  • 1 small canned chipotle, seeded and minced, plus 1 Tbs. adobo sauce (from a can of chipotles in adobo)
  • One 15-½-oz. can black beans, drained and rinsed
  • 1 medium red onion, cut into disks about 1/3 inch thick
  • 5 oz. queso fresco or feta, crumbled (1 cup)
  • ¼ cup chopped fresh cilantro
  • 1 Tbs. chopped fresh oregano
  • 1 large red bell pepper
  • + 4 more ingredients
    • ½ cup olive oil
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. cider vinegar
    • 3 ears fresh corn, husked

Prepare a medium charcoal or gas grill fire. Put the corn, onion, and pepper on a large rimmed baking sheet and brush with 2 Tbs. of the oil. Season with 1 tsp. salt and 1/2 tsp. pepper. Grill the corn and onion, flipping occasionally, until beginning to brown (the onions should still be a little...

View full recipe at Fine Cooking

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