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Roasted Corn-and-Black Bean Salad

Roasted Corn-and-Black Bean Salad

Southern Living SEPTEMBER 2005

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 8%
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3g
  • Carbohydrate: 15g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 212mg
  • Calcium: 19mg
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Roasted Corn-and-Black Bean Salad recipe

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