Ingredients for Mexican Black Bean And Roasted Corn Salad
- Ears Of Corn
- 1 (15-ounce) can black beans, rinsed and drained
- Red Bell Pepper
- 1/2 medium red onion, finely chopped
- Tomatoes
- 1 jalapeño pepper, seeded and minced (optional)
- 1/2 cup chopped fresh cilantro
- Garlic Cloves
- Limes, Juice Of
- Olive Oil
- 1 teaspoon ground cumin
- Salt & Pepper
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How to Make Mexican Black Bean And Roasted Corn Salad
- Preheat oven to 400°F (200°C).
- Remove the silks from 4 ears of corn, but leave the husks on.
- Lightly dampen the corn husks with water.
- Place the corn on a baking sheet and roast for 25-30 minutes. Let cool slightly.
- While the corn roasts, prepare the remaining ingredients. In a large bowl, combine:
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 medium red onion, finely chopped
- 1 bell pepper (any color), diced
- 1 cup chopped tomatoes
- 1 jalapeño pepper, seeded and minced (optional)
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- In a small bowl, whisk together:
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Once the corn is cool enough to handle, cut the kernels off the cob and add them to the large bowl with the other vegetables.
- Pour the dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- For best flavor, let the salad sit for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
4g
Carbs
10g
