Roasted Corn-and-Black Bean Salad



Makes 8 servings (serving size: 1/2 cup)

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Broil: 12 Minutes
Stand: 10 Minutes

Nutritional 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


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


Place corn on an aluminum foil-lined baking sheet.

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

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

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