Roasted Corn And Black Bean Salad Recipe

Preparation Steps

1. 1

   Roast the Corn

   Preheat your oven to 400°F (200°C). Place the corn on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the oven for 25 minutes, turning occasionally, until the corn is tender and slightly charred. Remove from the oven and let cool before cutting the kernels off the cob.

2. 2

   Prepare the Vegetables

   While the corn is roasting, rinse and drain the canned black beans. Dice the red bell pepper and finely chop the red onion. Set aside in a large mixing bowl.

3. 3

   Combine Ingredients

   Once the corn has cooled, cut the kernels off the cob and add them to the mixing bowl with the black beans, red bell pepper, and red onion.

4. 4

   Make the Dressing

   In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, chopped cilantro, salt, and black pepper.

5. 5

   Toss the Salad

   Pour the dressing over the salad ingredients in the mixing bowl and toss gently until everything is well coated.

6. 6

   Serve

   On a large platter, arrange the mixed greens as a bed. Spoon the corn and black bean salad on top of the greens and serve immediately.