Toasted Corn and Tepary-Bean Salad

By Joelene

Ingredients

• 2 teaspoons roasted garlic, minced
• 1/4 cup extra-virgin olive oil, divided
• 2 ears corn, kernels cut off the cob
• 1/4 cup canned tepary beans, or white beans, rinsed well
• 1/4 cup black beans, rinsed well
• 2 tablespoons cactus pads, diced
• 2 tablespoons Spanish onion, diced
• 2 tablespoons pimentos, diced
• 2 teaspoons basil, julienned
• 1/2 cup lime juice
• 2 teaspoons chipotle puree
• Salt and pepper, to taste

Preparation

Step 1

To roast garlic, cut the top or pointed end off the head of garlic. Place the trimmed garlic head on a piece of foil large enough to wrap it in. Drizzle olive oil over the garlic. Wrap the garlic well with the foil. Bake in a preheated oven at 350 degrees for about 40 minutes, until garlic is soft.
To make salad, heat a saute pan on medium-high. Add 1teaspoon olive oil. When hot, add corn kernels and saute for 3 to 4 minutes. Meanwhile, add all other ingredients to a large mixing bowl. Mix well. Add corn and mix again. Refrigerate until ready to serve.

Makes 6 to 8 servings.