Roasted Corn-and-Black Bean Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 cups fresh corn kernels (about 3 ears) |
1 (15-ounce) can black beans, rinsed and drained |
1 cup chopped tomato |
1/3 cup lime juice |
1/4 cup red onion, finely chopped |
1/2 jalapeño pepper, seeded and chopped |
2 tablespoons chopped fresh cilantro |
2 teaspoons hot sauce |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon pepper |
Directions:
1. Place corn on an aluminum foil-lined baking sheet.
2. Broil corn 5 inches from heat 12 minutes or until lightly browned, stirring once. Remove from oven, and let stand 10 minutes.
3. Combine corn and remaining ingredients in a large bowl. Cover and chill until ready to serve.
4. *2 cups frozen whole kernel corn, thawed, or 2 cups canned whole kernel corn may be substituted.
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