Roasted Corn and Bean Salad Recipe

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This recipe for Roasted Corn and Bean Salad is from The Rutgers Kosher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Salads

Ingredients:	Ingredients: Salad: 1 cup of chopped fresh cilantro 1/2 cup chopped red onion 3 plum tomatoes, chopped (about 3/4 a cup) 2 jalapeño peppers 1 red bell pepper, chopped 2 tsp. minced garlic 1 (1lb) pkg frozen corn-thawed 2-3 tbsp. oil 2 (15oz) cans of black beans, drained & rinsed 2 large avocado, cubed Dressing: 1 tbsp. kosher salt 3/4 tsp. cumin 6 tbsp. fresh lime juice 5 tbsp. olive oil 5 tbsp. cider vinegar * about a tbsp. of sugar to cut the bite if you'd like*

Directions:	Directions: Heat oven 450-combine corn & oil toss to coat spread on baking sheet. Bake at 450 for about 18-23 minutes, stirring every 5-10 minutes until golden brown.Combine all dressing ingredients & blend well. In a large bowl combine all salad ingredients. Add corn (after it has cooled) & dressing. Mix well. Add avocados last-serve immediately or refrigerate up to 6 hours (it is good the next day!)

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Roasted Corn and Bean Salad Recipe

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