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Native Maize Salad With Corn and Black Beans

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Makes: 7 servings Prep 20 mins View Nutrition Facts

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

1. 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.

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