SOUTHWEST BEAN AND ROASTED CORN SALAD

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This salad is flavorful, colorful, nutritious and lasts in the fridge for several days. It will become one of your favorites!

2 ears fresh corn (or use Trader Joe’s Roasted Corn, found in the freezer section)

1 can black beans, drained

1 can black eyed peas, drained

2 cups diced tomatoes or whole grape or cherry tomatoes

1 cup diced red, orange or yellow peppers

¼ cup diced red or green onion

8 Tbsp. chopped fresh cilantro –I use entire bunch * If you dislike cilantro it still tastes good without it. Or you may substitute chopped parsley

4 tsp fresh lime or lemon juice

2 Tbsp olive oil

3 Tbsp balsamic vinegar

1 tsp ground cumin

1 tsp diced jalapenos, optional

¼ tsp salt

¼ tsp ground pepper

To roast corn: Brush two ears of shucked corn with olive oil. Grill 5 minutes. Cool and slice corn off cobs. Mix with rest of ingredients.

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