Corn and Black Bean Salad Monday, September 5, 2011


3 large ears of corn
1/4 cup lime juice
2 TBSP extra-virgin olive oil
1/4 cup fresh cilantro, chopped
1/2 tsp salt
freshly ground pepper, to taste
2 15 oz cans black beans, rinsed and drained
2 cups red cabbage, shredded
1 large tomato, seeded and diced
1/2 cup minced red onion


Roast the corn by cutting the long ends off on both ends. With the shuck still in place, place the corn in a 350 deg oven and allow to cook about 25 minutes. When cool enough to handle, shuck the corn and brush away any silks. Cut the kernels from the cobs using a sharp knife. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.


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