Roasted Corn and Bean Salad/Salsa

By á-25222

Ingredients

• Dressing:
• 16 oz frozen corn thawed and lightly roasted in 2 tbsp olive oil at 400 degrees (or grill ~4-5 ears of corn on the grill)
• 2 cans beans of choice, drained
• 1 bell pepper chopped
• 1/2 red onion finely diced
• 1 small package of cherry or grape tomatoes halved or quartered (~1 to 1 1/2 cups)
• 2-3 cloves garlic minced
• 6 tbsp fresh squeezed lime juice
• 2 tbsp apple cider or red wine vinegar
• 2-3 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chipotle powder
• Salt and freshly ground pepper to taste
• 1-2 finely diced jalapenos (optional). Remove seeds and ribs for less heat
• 1 tsp honey
• Top with:
• 1/4 - 1/2 cup cilantro
• 2 avocados diced

Preparation

Step 1

Combine salad with dressing and set overnight for best flavor, but at least 30 minutes.

Top with optional additions if desired.