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Roasted Sweet Corn Salad

So sweet and refreshing! Roasting the corn brings out the sweetness which offsets the sour from the lime. Jalapeno give the salad and kick and the beans add protein and make this a very delicious and filling salad.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Servings 8 1/2 cup servings

Ingredients
  

  • 3-5 ears of corn kernels removed ( about 2&1/2 cups)
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp minced jalapeno or anaheim pepper seeded
  • 2 tbsp chopped fresh cilantro
  • 1 cup cooked black beans
  • 1 cup diced tomatoes
  • 4 tsp lime juice from 1 medium lime
  • 1/4 tsp salt

Instructions
 

  • Preheat the oven to 400 °F.
  • Line a large baking sheet with a silicone mat or parchment paper.
  • Mix corn with olive oil and pepper in a medium bowl then spread the corn mixture out evenly in the prepared pan.
  • Roast corn and peppers, stirring once, until browned slightly but still crisp, 10 to 15 minutes.
  • While the corn is roasting, add the black beans, diced tomatoes, and cilantro to a large bowl.
  • Add the cooked corn and peppers to the bowl then squeeze the lime over the top and add the salt. Give everything a good stir. Taste and add additional salt if needed, then serve warm

Notes

Serve as a side salad at your next barbecue or with corn chips as a salsa alternative.
Keyword black beans, jalapeno, sun-dried tomatoes, sweet corn