Southwest Bean & Roasted Corn
Salad
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
- 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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