Native Maize Salad With Corn and Black Beans
Prep:
20 mins
Makes: 7 servings
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Ingredients
- 3/4 cup corn
- 1 teaspoon chile powder
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 10 ounces canned black beans
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 2 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons raspberry vinegar
- Olive oil
Directions
Mix the corn, chile powder, cumin and coriander with a light coating of olive oil; spread on a cookie sheet and roast at 375 degrees F for 6 to 7 minutes, or until spices are stuck to the corn kernels. Toss with remaining ingredients; chill and serve.
