Roasted Corn & Black Bean Salad

READY IN: 30mins
SERVES: 6
YIELD: 20 ounces
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (14 ounce) can black beans, drained and rinsed
  • 2
    tablespoons fresh cilantro, chopped
  • 2
    tablespoons olive oil
  • 2
    ears corn, boiled then roasted on the grill ahead of time
  • 3
    tablespoons quesito columbiano cheese, crumbled to small pieces (Mexican Queso Fresco good substitute)
  • 14
    teaspoon cumin
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DIRECTIONS

  • Fully cook the corn in boiling water. Roast on the grill. Cool.
  • Remove corn from the cob.
  • Mix ingredients.
  • Enjoy!
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