Mexican

Roasted Corn and Black Bean Salad is for Salad.

Roasted Corn and Black Bean Salad takes 10 minutes to prepare.

Roasted Corn and Black Bean Salad takes 20 minutes to cook.

Roasted Corn and Black Bean Salad makes 10 servings.

The ingredients for Roasted Corn and Black Bean Salad are:

1 pkg frozen corn, thawed
2-3 tbsp vegetable oil
1/2 cup chopped red onion
6 Roma tomatoes, chopped
1 Red pepper, chopped
2 tsp minced garlic
2 cans black beans, drained and rinsed
1 cup fresh cilantro, chopped

Dressing:
3/4 tsp ground cumin
6 tbsp fresh lime juice
5 tbsp vegetable oil
2 tbsp cider vinegar
salt to taste

Here is how you make Roasted Corn and Black Bean Salad:

Preheat oven to 450 degrees. In a medium bowl, combine corn and oil. Toss to coat. Spread corn on an ungreased baking sheet. Bake 18-22 mins. Stir every 5-10 mins. Cool. In a large bowl, combine cilantro, onion, pepper, tomato, garlic, beans and corn. Mix well. Add dressing. Toss gently. Serve immediately (but still good the next day).Makes about 10 1-cup servings.Number of Servings: 10Recipe submitted by SparkPeople user CMMEIER.

The nutritional information for Roasted Corn and Black Bean Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 216.4

• Total Fat: 10.4 g
• Cholesterol: 0.0 mg
• Sodium: 2.4 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 8.1 g
• Protein: 8.2 g

Roasted Corn and Black Bean Salad is Mexican cuisine.

The dietary needs meet for Roasted Corn and Black Bean Salad is Vegetarian