Toasted Corn and Black Bean Salad
. olive oil
, kernels removed
( 15 oz) can of black beans, drained and rinsed
(green onion), sliced thin
, finely chopped (seeds and ribs removed)
finely chopped cilantro
juice of two large limes
(about two tbsp.)
. ground cumin
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.
Great as a side dish, or pair it with some quinoa for a healthy lunch main course.