Lo’s Roasted Corn Salad.

September 10, 2012

I made this recently as a side for a pulled pork sandwich potluck. It is fresh, quick, and easy. And so tasty it was gone before I could snap a picture.

6 cobs of yellow corn
20 cherry tomatoes, sliced in half
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 bunch of cilantro, chopped
1 can of black beans, drained
2 limes
1/2 Tablespoon of ground cumin
Salt and black pepper to taste

Roast the corn over an open flame until charred. Don’t be afraid of black spots–they are what give this salad that extra flavor. Cut off the kernels of corn and place in a medium bowl. Add the tomatoes, bell peppers, cilantro, and black beans, and mix gently. Squeeze in the juice of two limes and sprinkle in the cumin (my favorite spice ever). Salt and pepper to taste.

If queso fresco was available here, I would have tossed that in as well. Yum.


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