Ingredients and Weight:
- 6 ears of corn, husked and kernels removed (1 lb)
- 1 red bell pepper, diced (1/2 cup)
- 1 green bell pepper, diced (1/2 cup)
- 1 jalapeno pepper, seeded and minced (1 tbsp)
- 1 red onion, diced (1/4 cup)
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and black pepper to taste
Preparation Time:
20 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss corn kernels with olive oil, chili powder, and cumin.
- Spread corn kernels in a single layer on a baking sheet and roast for 15 minutes, or until golden brown.
- While corn is roasting, combine the other ingredients in a large bowl.
- Once corn is roasted, add it to the bowl and stir to combine.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 220
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
Dish Characteristics:
- Fresh, vibrant, and flavorful
- Perfect for summer gatherings and potlucks
- Versatile, can be served as a side dish, salad, or appetizer
User Comments:
- "Such a delicious and easy-to-make salad that's perfect for any occasion."
- "I love the combination of roasted corn and black beans, it's a great balance of flavors."
- "This salad is so refreshing and healthy, I can't get enough of it!"
Special Precautions and Tips:
- If jalapenos are too spicy for you, feel free to omit them or use a milder pepper.
- For a spicier salad, add more chili powder or jalapenos.
- This salad can be served immediately or chilled for later.
