Roasted Corn and Black Bean Salad
I made this one year on vacation and my friends have been asking for it steadily for five years. It's refreshing and keeps well as leftovers.
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon cumin
- 1 can black beans drained & rinsed
- 1 bunch cilantro chopped
- 2 ears corn grilled
- 1 can green chili
- 1 whole red onion diced
- 1 tablespoon fajita seasoning
- Carbohydrate 15.3724025531937 g
- Cholesterol 0 mg
- Fat 0.58457901612714 g
- Fiber 4.25638479795396 g
- Protein 4.16628025626328 g
- Saturated Fat 0.107356382954441 g
- Serving Size 1 1 Serving (96g)
- Sodium 69.5862024817968 mg
- Sugar 11.1160177552397 g
- Trans Fat 0.0903689230759423 g
- Calories 78 calories
Pull husks off of the corn and grill over low heat. Use a charcoal grill for best results. Shave kernels off of the corn. Combine all ingredients and allow to sit for 10 minutes.
