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Roasted Corn Salad Recipe

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This recipe for Roasted Corn Salad is from Yum!, 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:
Ingredients:  
Ingredients:  
2 avocados, diced
1 small red onion, finely diced
1 red bell pepper, finely diced
4 cups Roasted corn (cut from about 4 ears)
Two 15-ounce cans black beans, drained and rinsed (about 1 1/2 cups)
1/2 cup lime juice
1/3 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
Directions:
Directions:
- Preheat Oven to 400º. Put corn kernels on a foil lined baking sheet and drizzle with olive oil. Roast for approximately 20 minutes, shaking the pan every 5 minutes and until bit of the corn are slightly charred. Set aside and let cool.

- Combine the avocados, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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