Toasted Corn and Black Bean Salad
Servings 4
Ingredients
- 4 1/2 tsp . olive oil
- 2 ears corn , kernels removed
- 1 ( 15 oz) can of black beans, drained and rinsed
- 1 scallion (green onion), sliced thin
- 2 cloves garlic , minced
- 1-2 fresno peppers , finely chopped (seeds and ribs removed)
- 1/2 cup finely chopped cilantro
- juice of two large limes (about two tbsp.)
- 1/2 tsp . ground cumin
- 1/2 tsp . salt
Instructions
- Heat 1 1/2 tsp. of olive oil in a large skillet. Add corn and cook, stirring occasionally, until golden brown, about 8 minutes.
- In a large bowl, add all of the ingredients and toss to combine.
- Allow one hour before serving to give the flavors a chance to marry. Serve chilled or at room temperature.
Notes
Great as a side dish, or pair it with some quinoa for a healthy lunch main course.