Mexican Black Bean and Roasted Corn Salad |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner. Ingredients:
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 tomato, seeds removed, diced |
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 |
Directions:
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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