Roasted Corn and Black Bean Salad |
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Prep Time: 5 Minutes Cook Time: 9 Minutes |
Ready In: 14 Minutes Servings: 4 |
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This recipe is healthy, simple, and delicious. It goes great with fish, chicken, or meat. I got this recipe from a magazine called inland empire and It has been a favorite ever since. Ingredients:
1 tablespoon olive oil |
3 cups fresh corn kernels (may use frozen) |
2 tablespoons chopped red onions (green onion, shallots, and regular onion work fine.) |
1 medium tomato, diced |
1 (15 ounce) can black beans, rinsed and drained |
1/4 cup fresh lime juice |
1/4 teaspoon ground cumin |
1/4 teaspoon ground dried chile |
1/2 teaspoon salt |
1/2 cup choped cilantro |
Directions:
1. In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
2. Transfer corn to large bowl and stir in remaining ingredients.
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