Roasted Corn and Black Bean Salad

Submitted by mamadelogan

"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."

 

• Ready In: 14mins
• Ingredients: 10
• Yields: 0.5 salad
• Serves: 4-6

ingredients

• 14.79 ml olive oil
• 709.77 ml fresh corn kernels (may use frozen)
• 29.58 ml chopped red onions (green onion, shallots, and regular onion work fine.)
• 1 medium tomatoes, diced
• 425.24 g can black beans, rinsed and drained
• 59.14 ml fresh lime juice
• 1.23 ml ground cumin
• 1.23 ml ground dried chile
• 2.46 ml salt
• 118.29 ml 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

[e_philp]

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

 

[Mary Lynn J.]

Made this for Labor Day Picnic. I used fresh corn and roasted it in pan rather than on grill. Worked like a charm. I doubled the recipe. My daughter and I ate at least a 1/2 cup each right after I made it. Lucky thing. During the picnic, I went to get some and the bowl was empty. Everyone loved it.

 

[Grammabobbie]

I made this yesterday, I love this!! Best if you let it sit overnight, my favorite salad so far this Summer, thank you!

 

[sswynn]

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

 

[Wo3795]

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.