Roasted Corn and Black Bean Salad
Ingredients
- 1 pkg frozen corn, thawed, uncooked
- 2 to 3 tbsp oil
- 1 tbsp salt
- 2/3 tsp cumin
- 5 tbsp lime juice
- 5 tbsp oil
- 2 tbsp cider vinegar
- 1 cup chopped cilantro
- 1/2 cup chopped red onion
- 3 Roma tomatoes, chopped
- 1 red bell pepper, chopped
- 2 tsp chopped garlic
- 2 15 oz cans black beans, drained & rinsed
- 1 cup chopped avocado
Every Fiesta party needs a colorful salad like this! Contributed by Fiesta volunteer Alice Kormanik, you can find this recipe in the official Fiesta cookbook. To find out how to buy the cookbook, go to my Fiesta page. Enjoy!!
Method:
Place corn in a bowl with oil, toss to coat; place corn on baking sheet and bake at 450 degrees for 18-20 minutes. Cool.
In a jar, combine salt, cumin, lime juice, oil and cider vinegar. Shake well.
In a large bowl, combine the cilantro, red onion, tomatoes, red bell pepper, garlic, black beans and roasted corn. Stir in dressing and chill.
Before serving, add avocado.
One Response to Roasted Corn and Black Bean Salad
this salad is just great! So easy…… Try it., you won’t be sorry. Kids love it too. Let them help make it!