Ingredients for Roasted Corn And Black Bean Salad
- 1 tablespoon olive oil (for corn), 2 tablespoons olive oil (for dressing)
- Fresh Corn Kernels
- Red Onions
- Tomatoes
- Black Beans
- Fresh Lime Juice
- Ground Cumin
- Ground Dried Chile
- Salt
- Cilantro
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How to Make Roasted Corn And Black Bean Salad
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss 2 cups of fresh or frozen corn kernels with 1 tablespoon of olive oil, 1/2 teaspoon of chili powder, and salt and pepper to taste.
- Spread the corn in a single layer on a baking sheet and roast for 8-10 minutes, or until slightly charred and tender.
- While the corn is roasting, prepare the remaining ingredients: finely chop 1/2 cup red onion, 1/2 cup bell pepper (any color), and 1/4 cup cilantro.
- In a large bowl, combine the roasted corn, 1 (15-ounce) can of black beans (rinsed and drained), the chopped red onion, bell pepper, and cilantro.
- In a small bowl, whisk together the juice of 2 limes, 2 tablespoons of olive oil, 1/4 teaspoon of cumin, and salt and pepper to taste.
- Pour the dressing over the salad and gently toss to combine.
- Taste and adjust seasoning as needed. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
32g
Fat
4g
Carbs
13g