Ingredients

The following ingredients have 5 Servings
  • 4-6 large Romaine lettuce leaves
  • 12-15 Grape tomatoes
  • 6 cloves crushed garlic
  • 1 tbsp. olive oil
  • salt & pepper to taste
  • 1/2 tsp. garlic powder
  • 6 mini corn cobs (frozen*)
  • handful of fresh chopped cilantro
  • 1/4 red onion chopped
  • 1 box black beans (11-14 ounce size)
  • 1/2 tsp. cumin
  • 1 avocado
  • juice of 1 lime
  • optional: shredded Monterey jack cheese

Instruction

  • Bring large pot of lightly salted water to a boil. Put corn cobs in water and cook about 5 minutes. Remove and set aside.
  • Place grape tomatoes and garlic in mixing bowl. Add olive oil, salt & pepper to taste. Mix well. Place on grill(I use a rack on my grill for small veggies).
  • Brush corn with olive oil and sprinkle with garlic powder, salt & pepper to taste. Put on grill with tomatoes.
  • Cook about 15 minutes rotating the corn and tomatoes(the tomatoes usually get done before the corn).
  • Meanwhile rinse black beans and put in pan on stove with cumin and salt & pepper. Cook on medium low until grilled veggies are ready.
  • Remove veggies from grill and set aside. Once corn is cool with a knife remove kernels from cobb and add to tomatoes.
  • Rinse avocado and cut in half. Remove pit and cut in slices. Put juice of lime over avocado and salt to taste.
  • Place lettuce leaves on plate, then top with black beans, grilled veggies, red onion, cilantro, avocado and optional cheese.
  • Can dress with olive oil and vinegar.