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- * 3 large ears of corn
- * 1 (15 ounce) can black beans, drained and rinsed
- * 1 cup diced red bell pepper
- * 1/2 red onion, chopped fine
- * 1 cup cherry tomoato cut in half
- * 1 jalapeno, seeds removed, chopped fine
- * 1/2 cup cilantro, chopped
- * 2 garlic cloves, minced
- * 2 limes, juice of
- * 2 tablespoons olive oil
- * 1 teaspoon cumin
- * salt & pepper
- 1. Preheat oven to 400.
- 2. Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
- 3. Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
- 4. In a small bowl, whisk the lime juice, oil and cumin together and set aside.
- 5. When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
- 6. Add the dressing and mix well.
- 7. Add salt and pepper to taste.
- 8. The salad is best when allowed to sit for an hour.
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