Mexican Black Bean and Roasted Corn Salad

Ingredients

• 3 large ears of corn

• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup diced red bell pepper
• 1/2 red onion, chopped fine
• 1 tomato, seeds removed, diced
• 1 jalapeno, seeds removed, chopped fine
• 1/2 cup cilantro, chopped
• 2 garlic cloves, minced
• 2 limes, juice of
• 2 tablespoons olive oil
• 1 teaspoon cumin
• salt & pepper

Directions

1. 1

   Preheat oven to 400.

2. 2

   Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.

3. 3

   Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.

4. 4

   In a small bowl, whisk the lime juice, oil and cumin together and set aside.

5. 5

   When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.

6. 6

   Add the dressing and mix well.

7. 7

   Add salt and pepper to taste.

8. 8

   The salad is best when allowed to sit for an hour.