Roasted Corn and Bean Salad

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Ingredients:

  • 4-6 ears fresh corn roasted and removed from cob (if you can’t roast it, remove from cob and sauté in tbs of olive oil)
  • 3   15 oz. cans beans of choice rinsed and drained
  • 1 jalapeno seeded and diced
  • ½ red onion diced
  • ½ C. Cilantro rough chopped
  • 1 avocado cut into ½ inch pieces
  • ½ lb thick sliced bacon
  • 1 tsp brown sugar
  • ½ tsp mild chili pepper
  • ½ lb feta or mozzarella cheese

 

Dressing Ingredients:

  • ¼ C. Fresh lime juice
  • ¼ C. Red wine vinegar
  • ¼ C. Chopped cilantro
  • 1 tsp minced garlic
  • 1 tsp cumin
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp mild chili powder

 

Place roasted or saluted corn in large bowl. Add rinsed beans, jalapeno, onion and avocado.

 

Dressing:

Add lime juice, vinegar, minced garlic, cumin, salt, chili powder and cilantro to blender. While blending on medium speed, slowly add olive oil.

Gently toss salad with ½ of the dressing. Add feta cheese and chopped bacon. Add a little more dressing to taste. Salad is better if it gets to sit for 30 minutes or so to allow flavors to mingle.

 

Enjoy!