Roasted Corn and Black Bean Salad
photo by Grammabobbie
- Ready In:
- 14mins
- Ingredients:
- 10
- Yields:
-
1/2 salad
- Serves:
- 4-6
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 tomatoes, 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
- In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
- Transfer corn to large bowl and stir in remaining ingredients.
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Reviews
-
Roasting the corn makes this salad special; it is delicious! I used frozen corn, and cooked it for about 15 minutes before it browned. After 10 minutes, I added one clove of minced garlic and 2 T chopped red onion (I also added 2T raw red onion for contrast). We like heat, so I also added 1/4 t cayenne.
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