Native Maize Salad With Corn and Black Beans

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.