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Roasted Corn and Black Bean Salad 2 Recipe

Ingredients
  • 1 package frozen corn, thawed (1 lb pkg)
  • 2 tablespoons vegetable oil
  • 1 cup chopped fresh cilantro
  • 1/3 cup chopped red onion
  • 3 plum tomatoes, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 red pepper, chopped
  • 2 teaspoons minced garlic
  • 2 ounces cans black beans, rinsed and drained
  • 2 avocados, peeled, cut into 1/2 inch pieces (large)
  • Dressing
  • 1 tablespoon kosher salt
  • 3/4 teaspoon ground cumin
  • 6 tablespoons lime juice
  • 5 tablespoons Vegetable Oil
  • 2 tablespoons cider vinegar
Directions
Preheat oven to 450°. In medium bowl, combine corn and oil and toss. Spread corn in ungreased 15x10 inch pan. Bake 18-22 minutes or until corn begins to brown lightly, stirring every 5 to 10 minutes. In a small container with a tight fitting lid, combine all dressing ingredients and shake until well blended. Combine cilantro, onion, tomato, garlic, beans, and corn in a large bowl; mix well. Add dressing and mix well. Add avocados right before serving and toss gently to combine.
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