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Roasted Corn and Black Bean Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 2 cups | canned corn |
| 3 tablespoon | olive oil |
| 1 cup | cilantro, chopped fresh |
| 1/2 cup | red onion, chopped |
| 2 | jalapeno peppers, seeded, finely chopped |
| 2 small | red bell peppers, chopped |
| 2 cloves | garlic, minced |
| 2 cans | black beans, drained and rinsed |
| 2 | avocados, cut into small dice |
| 2 cup | cherry tomatoes, quartered |
| 1 head | Romaine Lettuce, chopped, optional |
| Dressing: | |
| 1/4 teaspoon | salt |
| 1 teaspoon | ground cumin |
| 6 tablespoons | lime juice |
| 5 tablespoons | olive oil |
| 2 tablespoon | cider vinegar |
| 1 teaspoon | sugar |
In medium bowl, combine corn and oil, toss to coat and lightly salt. Spread corn in ungreased baking pan. Bake in a preheated 425 degree oven for about 15 minutes or until corn begins to turn light golden brown, stirring every 5 minutes or so. Cool 10 minutes. (Or you could do this stove-top method in large 12″ skillet on medium high heat).
Meanwhile prepare dressing. Combine all ingredients and mix until well blended.
In a large bowl combine the cooled corn, cilantro, red onion, jalapeno pepper, red bell pepper, garlic, black beans, avocados and fresh tomatoes. Mix well and add dressing, and then toss again.
Serve immediately or refrigerate up to 24 hours ( it gets better overnight). May be served over a bed of chopped romaine lettuce lettuce.
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