Roasted Corn and Bean Salad

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  • 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.



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.




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