Roasted Corn and Black Bean Salad

Ingredients

1lb                 Corn kernels

2-3T              Oil

1T                 Kosher salt

3/4t                Cumin

6T                 Fresh lime juice

5T                 Oil

2T                 Cider vinegar

1/2C              Chopped red onion

1C                 Chopped fresh cilantro

3ea                Plum tomatoes chopped

2ea                Jalapenos seeded and finely chopped

1ea                Red bell pepper chopped

2t                   Minced garlic

30oz              Canned black beans, dark red, or kidney beans drained and rinsed

2ea                Large avocados sliced

                      Red leaf lettuce

                      Fresh cilantro sprigs

Process

Preheat oven to 450F

Combine 2-3T oil with the corn in a mixing bowl

Spread the corn on an ungreased baking pan (15x10x1) and bake for 18-22 minutes, stirring occasionally until the corn begins to turn a light brown

Cool for 10 minutes

In a small jar with a tight lid combine salt, cumin, lime juice, oil, and vinegar

Shake until mixed well

In a large bowl combine the chopped cilantro, garlic, tomatoes, onion, jalapenos, bell pepper, beans, and roasted corn and mix well

Add the dressing and mix well

Add the avocados and toss gently to combine

Serve immediately, or refrigerate up to 6 hours

Line the serving bowl with lettuce

Garnish with cilantro sprigs