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Roasted Corn-and-Black Bean Salad

Prep time 15 mins
Broil time 12 mins
Stand time 10 mins
Yield Makes 8 servings (serving size: 1/2 cup)

Ingredients

  • 2 cups fresh corn kernels (about 3 ears)*
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup chopped tomato
  • 1/3 cup lime juice
  • 1/4 cup red onion, finely chopped
  • 1/2 jalapeño pepper, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 65
  • caloriesfromfat 8 %
  • fat 0.7 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 15 g
  • fiber 3.3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 212 mg
  • calcium 19 mg

How to Make It

  1. Place corn on an aluminum foil-lined baking sheet.

  2. Broil corn 5 inches from heat 12 minutes or until lightly browned, stirring once. Remove from oven, and let stand 10 minutes.

  3. Combine corn and remaining ingredients in a large bowl. Cover and chill until ready to serve.

  4. *2 cups frozen whole kernel corn, thawed, or 2 cups canned whole kernel corn may be substituted.

Crescent City Grill, Hattiesburg, Mississippi