Black Bean and Roasted Corn Salad

[Guest guest]

Black Bean and Roasted Corn Salad

 

1c. cooked or canned black beans, drained

1 c. roasted corn kernels

1 small red onion, small dice

1 jalapeno, small dice

1 red bell pepper, small dice

2 limes, juiced 4 T. finely chopped cilantro

1 T. chili powder

1 T. cumin

2 T. olive oil

salt

 

Preparation Method:

 

1. To roast corn; preheat oven to 400F. Prepare corn for roasting by

removing husks and silks from ear. Dip each ear in water to moisten.

With your hands rub olive oil on each ear to coat. Season with salt.

Arrange the corn on a baking sheet and roast for 30 minutes. Note:

One ear of corn will yield about 1/2 cup of kernels.

 

2. Combine the beans, corn, onion, jalapeno, red bell pepper, lime

juice, cilantro, chili powder and cumin in a bowl. Stir and season

with salt and pepper. Cover and set aside. May be prepared up to 1

day in advance, covered and refrigerated. Bring to room temperature

before serving.