1 15-oz BPA-free can unsalted black beans, drained and rinsed (TRY:Eden Organic Black Beans - No Salt Added)
1 cup grape tomatoes, quartered
1/4 cup chopped fresh cilantro leaves
1 1/2 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil
1 clove garlic, minced
Sea salt and fresh ground black pepper, to taste
2 oz queso fresco or feta cheese
Heat an outdoor grill or grill pan to medium-high. Cut 4 sheets of foil into 12-inch squares. Lightly mist corn with cooking spray and wrap each ear diagonally in a foil sheet; twist ends of foil. Grill corn for 15 to 20 minutes, rotating occasionally, until well browned on all sides. Transfer to a plate and let stand in foil for 10 minutes. Remove foil carefully and let cool for about 10 minutes.
Carefully cut corn off cob and transfer kernels to a large bowl with beans, tomatoes, cilantro, vinegar, oil, garlic, salt and pepper. Sprinkle with cheese and toss gently.
An honorary mention in our AHA collaboration, this heart-healthy southwest quinoa salad comes from Chef Jean Hertzman, PhD, CCE, assistant professor of food and beverage management at the William F. Harrah College of Hotel Administration at UNLV.
Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.