Ingredients
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5 ears of corn, husks and silks removed
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1 pkg ( 5 oz.) baby spinach
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2 can ( 15 oz. each) black beans, rinsed and drained *
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3 tomatoes, seeded and diced
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1 small red onion, thinly sliced
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1 cup chipotle ranch dressing
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1 1/2 cup shredded Mexican-style cheese blend ( 6 oz.)
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6 slice bacon, cooked and crumbled
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Fresh cilantro (optional)
Steps
1
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F-400°F). Grill corn, uncovered, 10-12 minutes or until tender, turning frequently. Transfer corn to a cutting board; let cool. When cool enough to handle, cut kernels from cob and place on a plate. Set aside.
2
Place spinach in the bottom of a large glass serving bowl. Layer evenly with beans, corn kernels, diced tomatoes and onion slices. Drizzle dressing evenly over top. Sprinkle with cheese, bacon and (if desired) cilantro, and serve.
Tips
*Dry drained beans on paper towels to keep them from discoloring the dressing.
If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free
