Roasted Corn and Black Bean Salad

mamadelogan's Note:

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.

• Total Time: 14 mins
• Prep Time: 5 mins
• Cook Time: 9 mins

Ingredients:

Serves: 4-6

Yield: 0.5 salad

• 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.

Reviews

[sswynn]

Yummy Delicious! Served with fish tacos and the family loved it!

[Chef #1144987]

We found this to be tasty, easy and attractive, but the lime was a little overpowering. Would use less lime next time.

[Wo]

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.