Roasted Corn and Bean Salad

Name: Roasted Corn and Bean Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 Tbsp. olive oil; 2 cups Yellow corn kernels; 2 tsp. minced garlic; 1 cup Cooked black beans (or canned); 1 cup California Ripe Olives (whole, pitted); 1/2 cup Sliced prepared nopalitos*; 1/2 cup Halved and sliced radishes; 1/4 cup chopped cilantro; 1/4 cup Toasted pine nuts; 2 TBSP. lime juice

Jamie Geller Test Kitchens • Jun 10, 2010 (Updated: Aug 20, 2019)Comment Jump to Recipe

Roasted Corn and Bean Salad

Prep Time 5

Cook Time 5

Total Time 10

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Servings

Ingredients

1 Tbsp. olive oil
2 cups Yellow corn kernels
2 tsp. minced garlic
1 cup Cooked black beans or canned
1 cup California Ripe Olives whole, pitted
1/2 cup Sliced prepared nopalitos*
1/2 cup Halved and sliced radishes
1/4 cup chopped cilantro
1/4 cup Toasted pine nuts
2 TBSP. lime juice

Instructions

Preparation

1 Heat oil in a large sauté pan over high heat.2 Turn heat down to medium-high, add corn kernels and carefully sauté for 3-4 minutes until lightly browned.3 Season to taste with salt, stir in garlic and remove from heat.4 Transfer corn mixture to a large mixing bowl and stir in beans, California Ripe Olives, nopalitos, radishes and cilantro.5 Toss with pine nuts and lime juice just before serving.
Source: California Olive

Category: RecipesSide Dishes

Diets: Pareve