Roasted Corn-and-Black Bean Salad Recipe

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Ingredients:

Serving

2 cups fresh corn kernels (about 3 ears )
1 (15-oz) can black beans, rinsed and drained
1 cup chopped tomato
1/3 cup lime juice
1/4 cup red onion, finely chopped
1/2 jalapeno pepper, seeded and chopped
2 tbsp chopped fresh cilantro
2 tsp hot sauce
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp pepper

Directions:

Place corn on an aluminum foil-lined baking sheet.
Broil corn 5 inches from heat 12 minutes or until lightly browned, stirring once. Remove from oven, and let stand 10 minutes.
Combine corn and remaining ingredients in a large bowl. Cover and chill until ready to serve.
*2 cups frozen whole kernel corn, thawed, or 2 cups canned whole kernel corn may be substituted.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	545.3 Kcal (2283 kJ)
Calories from fat	30.5 Kcal
		% Daily Value*
Total Fat	3.39g	5%
Sodium	1439.14mg	60%
Potassium	1858.39mg	40%
Total Carbs	110.14g	37%
Sugars	18.06g	72%
Dietary Fiber	16.25g	65%
Protein	20.26g	41%
Vitamin C	69.3mg	115%
Iron	2.4mg	13%
Calcium	108.6mg	11%

Amount Per 100 g
Calories	86.2 Kcal (361 kJ)
Calories from fat	4.82 Kcal
		% Daily Value*
Total Fat	0.54g	5%
Sodium	227.49mg	60%
Potassium	293.76mg	40%
Total Carbs	17.41g	37%
Sugars	2.85g	72%
Dietary Fiber	2.57g	65%
Protein	3.2g	41%
Vitamin C	10.9mg	115%
Iron	0.4mg	13%
Calcium	17.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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