Spicy Roasted Corn and Bean Salad
Roasting corn brings out the flavor and adds a wonderful sweet, chewy texture to this simple salad.
INGREDIENTS | SERVES 6
- 2 cups frozen corn
- 2 tablespoons olive oil
- 1 tablespoon Chili Powder
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 red bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup chopped cilantro
- ¼ cup white gluten-free balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon pepper
- 1 tablespoon gluten-free mustard
Preheat oven to 400ºF.
Toss frozen corn with 2 tablespoons olive oil and place in single layer on cookie sheet. Roast 10–15 minutes, turning occasionally with a spatula, until corn begins to turn brown around edges.
Sprinkle with Chili Powder; toss to coat, then combine in serving bowl with black beans, red bell pepper, red onion, and cilantro.
In small bowl, combine remaining ingredients and stir with wire whisk to blend.
Pour over vegetables and toss to coat. Cover and chill 3–4 hours before serving.
Calories: 292.94
Fat: 12.41 grams
Saturated Fat: 1.76 grams
Carbohydrates: 37.93 grams
Sodium: 720.55 mg
