SOUTHWEST BEAN AND ROASTED CORN SALAD

Published:  07/03/2015

This salad is flavorful, colorful, nutritious and lasts in the fridge for several days. It will become one of your favorites!

• 2 ears fresh corn (or use Trader Joe's Roasted Corn, found in the freezer section)
• 1 can black beans, drained
• 1 can black eyed peas, drained
• 2 cups diced tomatoes or whole grape or cherry tomatoes
• 1 cup diced red, orange or yellow peppers
• ¼ cup diced red or green onion
• 8 Tbsp. chopped fresh cilantro -I use entire bunch * If you dislike cilantro it still tastes good without it. Or you may substitute chopped parsley

Dressing 

• 4 tsp fresh lime or lemon juice
• 2 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 1 tsp ground cumin
• 1 tsp diced jalapenos, optional
• ¼ tsp salt
• ¼ tsp ground pepper

To roast corn: Brush two ears of shucked corn with olive oil. Grill 5 minutes. Cool and slice corn off cobs.

Combine all vegetables, corn and beans in a large bowl. 

Mix the salad dressing ingredients in a jar. Shake to combine. 

Add dressing to salad, mix well, cover and refrigerate until time to serve.