Roasted Corn-and-Black Bean Salad

Ingredients

  • ½ teaspoon pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup chopped tomato
  • 1/3 cup lime juice
  • ¼ cup red onion, finely chopped
  • ½ jalapeño pepper, seeded and chopped
  • 2 cups fresh corn kernels (about 3 ears)*
  • + 5 more ingredients
    • ½ teaspoon salt
    • 2 tablespoons chopped fresh cilantro
    • ½ teaspoon ground coriander
    • 2 teaspoons hot sauce
    • ½ teaspoon ground cumin

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 kerne...

View full recipe at My Recipes

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