roasted_corn_black_bean_salad.md 1.2 KB
Roasted Corn and Black Bean Salad
INGREDIENTS
* 3 large ears of corn (or 1 bag frozen corn kernels)
* 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
PREPARATION
Preheat oven to 400.
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.
Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
In a small bowl, whisk the lime juice, oil and cumin together and set aside.
When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
Add the dressing and mix well.
Add salt and pepper to taste.
The salad is best when allowed to sit for an hour.