SOUTHWEST BEAN AND ROASTED CORN SALAD
Published: 07/03/2015
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
Dressing
- 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.
Combine all vegetables, corn and beans in a large bowl.
Mix the salad dressing ingredients in a jar. Shake to combine.
Add dressing to salad, mix well, cover and refrigerate until time to serve.
Active Nutrition is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to Amazon. If you click on one of my recommended item links and then place an order through Amazon, I receive a small commission on that sale, at no extra expense to you of course. This is a way to support me and my work every time you shop at no cost to you.