Roasted Corn & Black Bean Salad
Chef Chad shares his recipe for a colorful, crunchy salad that is chock-full of easy-to-swallow nutrition that all ages will love.
Ingredients
- 14 Cobs Of Corn, Corn Removed
- 3 Tablespoons Vegetable Oil
- 1 Cup Chopped Fresh Cilantro
- 1/2 Cup Chopped Red Onion
- 2 Jalapeno Peppers Seeded And Finely Chopped
- 1 Red Bell Pepper Chopped
- 2 Teaspoons Minced Garlic
- 2 Cans Black Beans Drained And Rinsed
- 2 Large Ripe Avocados Peeled And Diced
- 2 Large Ripe Tomatoes Diced
- 1 Tablespoons Kosher Salt
- 3/4 Teaspoons Ground Cumin
- 6 Tablespoons Fresh Lime Juice
- 5 Tablespoons Vegetable Oil
- 2 Tablespoons Cider Vinegar
Directions
Preheat oven to 450 degrees. In a medium bowl, combine corn and 3 tablespoons oil, toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes. Meanwhile prepare dressing. Combine salt, cumin, lime juice, 5 tablespoons vegetable oil and cider vinegar in a small jar with a tight fitting lid. Shake well until blended. In large bowl combine cilantro, red onion, jalapeno, red bell pepper, garlic, black beans, tomatoes and corn. Mix until well combined. Add dressing and mix again. Add avocados; toss gently to combine. Enjoy!
Main Products
Lowes Foods Vegetable Oil 100% Pure
Cilantro
Jumbo Red Onion (Avg. 0.8lb)
Red Bell Pepper
Christopher Ranch Minced Garlic
Lowes Foods Black Beans
Beefsteak Tomato (Avg. 0.6lb)
Lowes Foods Iodized Salt & Pepper Shakers
Full Circle Organic Cumin Ground
Lowes Foods Apple Cider Vinegar