Roasted Corn and Bean Salad

Name: Roasted Corn and Bean Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 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

Author:
Publish date:: Jun 10, 2010

10minDuration
5minCook Time
5minPrep Time
4 ServingsServings

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

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