Black Bean and Roasted Corn Salad
A great side dish to eat with tacos, burritos or with grilled steak, pork or chicken.
Serves 6
- 4-5 ears corn on the cob
- 4-5 roma tomatoes, peeled, seeded and chopped
- 2 - 14 oz. cans black beans, rinsed and drained
- 1 cup diced red onion
- 1 cup diced jicama
- 1/2 cup chopped cilantro
- juice of 4 limes
- 1 TB. salt
- 1 tsp. fresh ground black pepper
Preheat outdoor grill.
Remove husks from corn, rub with small amount of vegetable oil and season with salt and pepper. Grill for 8-10 minutes turning frequently. Remove from heat and let cool. Cut roasted kernels off the cobs using a sharp knife.
Combine all ingredients in a mixing bowl.
Refrigerate at least one hour before serving.