Get ready to enjoy this delicious and easy-to-make Southwestern Roasted Corn Salad. Packed with fresh ingredients and bursting with flavors, this salad is the perfect side dish for any occasion. The combination of roasted corn, black beans, tomatoes, and cilantro creates a mouthwatering medley that will leave you craving for more. With a simple dressing made of lime juice, cumin, and chili powder, this salad is not only refreshing but also adds a tangy kick. Don't miss out on this amazing recipe!
Ingredients
- 4 cups frozen corn kernels, thawed
- 1 can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeno, seeded and finely chopped
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C).
- Spread the corn kernels evenly on a baking sheet and roast for about 10-15 minutes until slightly browned.
- In a large bowl, combine the roasted corn, black beans, cherry tomatoes, red onion, cilantro, and jalapeno.
- In a separate small bowl, whisk together the lime juice, cumin, chili powder, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine all the ingredients.
- Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve chilled and enjoy!
