Roasted Corn Salad with Black Beans and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Ears of Corn1 Green Bell Pepper, stem and seeds removed3 Jalapeno Peppers 2 heads garlic (whole)1 can black beans, rinsed2 Cups cooked brown rice1 can diced tomatoes, drained (or 2 large fresh tomatoes, diced)1 bunch cilantro, finely chopped2 bunches green onions, choppedJuice of 2 limes2 tbsp Extra Virgin Olive Oil Salt & Pepper, to taste
Preheat oven to 350.
1. Place corn, bell pepper, jalapenos, and garlic in roasting pan, lightly drizzle with about 1 Tbsp olive oil. Roast in oven for about 30 minutes, or until peppers are slightly charred and soft.
2. In a large mixing bowl, combine black beans, rice, and tomatoes.
3. When corn, peppers, and garlic are finished roasting, cut kernels from the ears of corn, finely chop roasted peppers (leaving the seeds from jalapenos for a spicy, flavorful salad, or remove them if y̶o̶u̶'̶r̶e̶ ̶a̶ ̶w̶u̶s̶s̶ you prefer mild flavors), and remove garlic cloves from head. If garlic is soft enough, you should be able to make a puree from simply pressing a knife against it, but if cloves are still whole, finely chop them.
4. Add corn, peppers, garlic, cilantro, and green onions to bowl with the beans/corn/tomatoes. Stir.
5. Dress salad with remaining olive oil, juice of 2 limes, salt and pepper to taste.
serve while still warm, or serve cold. Tastes great either way! Enjoy!
Serving Size: Makes approx. 8, 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user NAFEESIE.
1. Place corn, bell pepper, jalapenos, and garlic in roasting pan, lightly drizzle with about 1 Tbsp olive oil. Roast in oven for about 30 minutes, or until peppers are slightly charred and soft.
2. In a large mixing bowl, combine black beans, rice, and tomatoes.
3. When corn, peppers, and garlic are finished roasting, cut kernels from the ears of corn, finely chop roasted peppers (leaving the seeds from jalapenos for a spicy, flavorful salad, or remove them if y̶o̶u̶'̶r̶e̶ ̶a̶ ̶w̶u̶s̶s̶ you prefer mild flavors), and remove garlic cloves from head. If garlic is soft enough, you should be able to make a puree from simply pressing a knife against it, but if cloves are still whole, finely chop them.
4. Add corn, peppers, garlic, cilantro, and green onions to bowl with the beans/corn/tomatoes. Stir.
5. Dress salad with remaining olive oil, juice of 2 limes, salt and pepper to taste.
serve while still warm, or serve cold. Tastes great either way! Enjoy!
Serving Size: Makes approx. 8, 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user NAFEESIE.
Nutritional Info Amount Per Serving
- Calories: 242.9
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 106.4 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 5.9 g
- Protein: 7.1 g
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