Roasted Corn Salad

This is a wonderful side dish perfect for a potluck.
Mix the following together:
1 teaspoon salt or less
3/4 teaspoon cumin
6 Tablespoons fresh lime juice
5 Tablespoons olive oil (or less)
2 tablespoons cider vinegar
You can put the dressing ingredients in a small jar with a lid and shake them together.

3 ears of corn
Cook fresh corn by dropping cleaned ears into boiling water and cook on a low boil for 7 minutes. You could also roast corn on the grill. Let corn cool and then cut kernels off the cob. You could also use 2 cans of corn roasted when fresh corn is out of season.
1 cup fresh cilantro chopped (or you can substitute flat leaf parsley)
1/2 cup chopped red onion
3 Italian plumb tomatoes seeded and chopped
2 jalapenos seeded and chopped ( I left this out)
1 red bell pepper seeded and chopped
2 tablespoons garlic chopped (optional)
2 15 ounce cans of black beans strained and rinsed

Put the salad ingredients together and add dressing to taste and chill. The fresher the corn the better!

1 thought on “Roasted Corn Salad”

  1. A favorite of mine and a real crowd pleaser. I use salsa (the fresher the better) and red wine vinegar for the dressing. I bring a separate container for myself to make sure I have something good and gluten free to eat.

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