Ingredients and Weight
- 8 ears of corn on the cob (1 pound)
- 1 red bell pepper, diced (1 cup)
- 1 green bell pepper, diced (1 cup)
- 1 red onion, diced (1 cup)
- 1 cup black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup chopped fresh cilantro
- 1/2 cup chopped fresh jalapeño (optional)
Preparation Time
Cooking Time
Difficulty Level
Preparation Method Steps
- Preheat oven to 400°F (200°C). Remove the husks and silk from the corncobs.
- Place the corn cobs on a baking sheet and roast for 20 minutes, or until tender.
- Once the corn is roasted, let it cool slightly before removing the kernels from the cob.
- In a large bowl, combine the corn kernels, peppers, onion, black beans, cherry tomatoes, cilantro, and jalapeño (if using).
- Dress the salad with your favorite vinaigrette or salsa and toss to combine.
Nutritional Information
- Calories: 180 per serving
- Protein: 10 grams per serving
- Fat: 5 grams per serving
- Carbohydrates: 25 grams per serving
- Fiber: 5 grams per serving
Dish Characteristics
- Vibrant and colorful
- Smoky and flavorful
- Refreshing and summery
User Comments
- "This salad is so easy to make and so delicious! The roasted corn gives it a wonderful smoky flavor."
- "I love the combination of sweet corn, crunchy peppers, and tangy red onion."
- "This salad is perfect for a summer party or barbecue."
Special Precautions and Tips
- If you don't have fresh jalapeño, you can use 1/4 teaspoon of dried jalapeño powder.
- For a spicier salad, add more jalapeño to taste.
- This salad is best when served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
