ROASTED CORN & BLACK BEAN SALAD
This is my twist on the traditional Mexican Street Corn, roasting the corn instead of grilling them and adding black beans for an additional texture and flavor. With the cumin and smoked paprika the dish has a great smoky flavor. Adding the cayenne pepper gives it a nice little kick. If you want added spice add more cayenne or...
Provided by George Levinthal
Categories Other Salads
Time 35m
Number Of Ingredients 20
Steps:
- 1. Pre-heat oven to 425 deg.
- 2. Place the cleaned and shucked corn on a baking sheet and roast for 20 minutes. For the last couple of minutes switch to broil. Remove from the oven and let cool.
- 3. While the corn is roasting dice the peppers and chop the green onions and cilantro and set aside.
- 4. When cooled remove the kernels from the cob. I take a small bowl, set in upside down in a large bowl, stand the ears of corn on the small bowl and cut the kernels off.
- 5. Combine the corn with the peppers, onion, beans and cilantro in the large bowl. (If you are going to serve this right away, fold in the cheese. If you're going to serve the dish later on or the next day, wait to add the cheese just before you add the dressing.)
- 6. In a small bowl combine all of the dressing ingredients. When ready fold the dressing into the salad until thoroughly combined.
- 7. Garnish with the cheese and cilantro leaves and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
