Roasted Corn-and-Black Bean Salad

Prep: 15 min., Broil: 12 min., Stand: 10 min.

Yield: Makes 8 servings (serving size: 1/2 cup)

Ingredients

• 2  cups  fresh corn kernels (about 3 ears)*
• 1  (15-ounce) can black beans, rinsed and drained
• 1  cup  chopped tomato
• 1/3  cup  lime juice
• 1/4  cup  red onion, finely chopped
• 1/2  jalapeño pepper, seeded and chopped
• 2  tablespoons  chopped fresh cilantro
• 2  teaspoons  hot sauce
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  ground coriander
• 1/2  teaspoon  pepper

Preparation

Place corn on an aluminum foil-lined baking sheet.

Broil corn 5 inches from heat 12 minutes or until lightly browned, stirring once. Remove from oven, and let stand 10 minutes.

Combine corn and remaining ingredients in a large bowl. Cover and chill until ready to serve.

*2 cups frozen whole kernel corn, thawed, or 2 cups canned whole kernel corn may be substituted.

Nutritional Information

Calories:

65 (8% from fat)

Fat:

0.7g (sat 0.1g,mono 0.2g,poly 0.3g)

Protein:

3g

Carbohydrate:

15g

Fiber:

3.3g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

212mg

Calcium:

19mg