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!

One 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.

Leave a Reply

Your email address will not be published. Required fields are marked *