Spicy Roasted Corn and Bean Salad

By krystallondon

Roasting corn brings out the flavour and adds a wonderful sweet, chewy texture to this simple salad.

Ingredients

• 2 cups frozen corn
• 2 tbsp olive oil
• 1 tbsp chili powder
• 2 (15 oz) cans black beans, rinsed and drained
• 1 red bell pepper chopped
• 1/2 cup chopped red onion
• 1/4 cup chopped cilantro
• 1/4 cup white gluten-free balsamic vinegar
• 3 tbsp extra-virgin olive oil
• 1/4 tsp cayenne pepper
• 1/4 tsp pepper
• 1 tbsp gluten-free mustard

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 400F. Toss frozen corn with 2 tablespoons olive oil and place in single layer on cookie sheet. Roast 10-15 minutes, turning occasionally with a spatula, until corn begins to turn brown around edges.

2. Sprinkle with chili powder; toss to coat, then combine in serving bowl with black beans, red bell pepper, red onion and cilantro.

3. In small bowl, combine remaining ingredients and stir with wire whisk to blend. Pour over vegetables and toss to coat. Cover and chill 3-4 hours before serving.

Nutrients per serving
292.94 calories, 12.41 g fat (1.76 g saturated), 37.93 g carbohydrates, 720.55 mg sodium