Simple Roasted Mexican Corn Salad
A simple and delicious side dish that compliments your favorite Mexican meal.
Ingredients
- 4 ears of corn
- 1 can 15 ounces black beans, drained
- 1 red pepper diced
- 1 jalapeno pepper diced
- 4 green onions sliced
- 4 tablespoons cilantro chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons lime juice
Instructions
- Roast the corn, red pepper and jalapeno over an open flame until charred.
- Place in an air tight container to steam for 15 minutes.
- Remove corn from the cob and dice the peppers.
- Mix all of the ingredients together and refrigerate for 1-2 hours before serving.