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Roasted Corn & Black Bean Salad

Maybe it’s because we’re still in the thick of winter, but lately I’ve been craving some of my summertime favourite foods. This Roasted Corn & Black Bean Salad is a go-to when we’re heading to a potluck or when I’m looking to do a bit of food prep on a Sunday (any given Sunday, not only during the summer).┬áIt lasts for a few days in the fridge and the flavours of lime and cilantro are oh-so-refreshing.

An added benefit of this salad is that it can be a complete meal – tons of fibre from the veggies and some protein from the black beans. Personally, I would add a barbecued chicken breast on the side, but do with it what you will!

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Roasted Corn & Black Bean Salad
Print Recipe
Servings Prep Time
1-2 servings 5 minutes
Cook Time
12-15 minutes
Servings Prep Time
1-2 servings 5 minutes
Cook Time
12-15 minutes
Roasted Corn & Black Bean Salad
Print Recipe
Servings Prep Time
1-2 servings 5 minutes
Cook Time
12-15 minutes
Servings Prep Time
1-2 servings 5 minutes
Cook Time
12-15 minutes
Ingredients
Servings: servings
Instructions
  1. Roasting the corn takes this recipe to the next level! Heat oven to 350F.
  2. Slice corn kernels from the fresh ears of corn, toss in a olive oil and transfer to a baking sheet. Sprinkle with chili powder. Roast corn in oven for 12-15 minutes stirring a couple times to ensure it does not burn. Let cool and drizzle the juice of one half of one of the limes over top.
  3. Rinse black beans and drain.
  4. Finely chop peppers, tomatoes, onion and as much fresh cilantro as you like!
  5. Place all ingredients in a large bowl, mix together, add fresh lime juice and salt and pepper to taste.
  6. The flavours really come alive in this salad the following day, so feel free to make it ahead of time, pop it in the fridge and enjoy 12-24 hours later.
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