Southwestern Black bean and Roasted Corn Salad
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It’s Monday and all weekend i’ve been enjoying this totally addictive black bean and roasted corn salad.
This salad is lots of things, it’s zesty, slightly spicy, sweet, crunchy, slightly smoky, full of veggies, full of protein from the black beans, even better when eaten as left overs, and totally chip dipable.
And best of all, it’s totally diet friendly.
I cannot get enough of these delicious – with a capital D – ingredients! The creamy avocados. The juicy tomatoes. Smoky cumin. Freshly roasted corn. I repeat. Roasted corn. And lime juice to give it that perfect, harmonious balance.
I roasted the corn with 1 teaspoon of oil + salt + pepper.You can actually find roasted corn in your grocery store freezer, too. But nothing tastes like the stuff cooked in a cast iron skillet. NOTHING. Roast the corn for 5 -7 minutes until some of the kernels begin to brown.
Remove the seeds and guts of the tomatoes before you dice! Dice the red onions. Cry a little bit and then continue chopping. Remove the seeds/ribs from the jalapenos to control the spice. Or leave them in for a good kick! Make sure to rinse the black beans before adding them into the mix. Black bean goopy stuff is a no no! Toss everything together with the cumin powder, chili powder, a hint or salt, and lime juice. Lots of lime juice!
Wait. Whaaaat? You’re still here? I thought you’d be off making the salad by now!
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