Roasted Corn and Black Bean Salad
Source of Recipe
Moms in Touch
Recipe Introduction
A great dip for chips and I use sweet corn I have frozen so it takes about twice the time to roast.
List of Ingredients
Roasted Corn:
1 (1 lb.) pkg. Frozen corn
2 T. Oil
Dressing:
1T. Kosher or table salt
1 t. Coriander
6 T. Fresh lime juice
5 T. Oil
2 T. Cider vinegar
Salad:
1 cup chopped fresh cilantro ( optional if you don't like it)
1/2 cup chopped red onion
3 Italian plum tomatoes, chopped
1 red bell pepper, chopped
2 t. Minced garlic
2 15 oz. cans black beans, drained and rinsed
2 large Avocados cut into 1/2 inch piecesRecipe
Heat oven to 450 degrees. In medium bowl toss corn with oil to cover. Spread on ungreased sheet cake pan. Bake for 18-20 minutes or until starting to brown at edges, stirring every 5-10 minutes. In a small container combine dressing ingredients and shake until blended. In a large bowl combine corn and salad ingredients with dressing and toss to coat. Serve immediately or make ahead but add cilantro and avocados right before serving.
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