Mexican Black Bean And Roasted Corn Salad

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 3 large ears of corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup diced red bell pepper
• 1/2 red onion, chopped fine
• 1 tomato, seeds removed, diced
• 1 jalapeno, seeds removed, chopped fine
• 1/2 cup cilantro, chopped
• 2 garlic cloves, minced
• 2 limes, juice of
• 2 tablespoons olive oil
• 1 teaspoon cumin
• salt & pepper

Recipe

• 1 preheat oven to 400.
• 2 remove the silks from the ears of corn but do not remove the husks. run some water over the husks of the corn to make them damp. place on a cookie sheet and bake for 25-30 minutes allow to cool slightly.
• 3 mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
• 4 in a small bowl, whisk the lime juice, oil and cumin together and set aside.
• 5 when corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
• 6 add the dressing and mix well.
• 7 add salt and pepper to taste.
• 8 the salad is best when allowed to sit for an hour.