Roasted Corn Salad with Black Beans and Rice

Roasted Corn Salad with Black Beans and Rice
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Roasted Corn Salad with Black Beans and Rice calories by ingredient
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Introduction

A fresh tasting, spicy salad perfect to serve as a side OR main dish. A fresh tasting, spicy salad perfect to serve as a side OR main dish.
Number of Servings: 8

Ingredients

    4 Ears of Corn
    1 Green Bell Pepper, stem and seeds removed
    3 Jalapeno Peppers
    2 heads garlic (whole)
    1 can black beans, rinsed
    2 Cups cooked brown rice
    1 can diced tomatoes, drained (or 2 large fresh tomatoes, diced)
    1 bunch cilantro, finely chopped
    2 bunches green onions, chopped
    Juice of 2 limes
    2 tbsp Extra Virgin Olive Oil
    Salt & Pepper, to taste

Directions

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.

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