Roasted Corn, Pineapple & Black Bean Salad
1 tablespoon olive oil
2 garlic cloves, minced
3 cups fresh or frozen corn kernels
2 cups diced pineapple
1 cup diced avocado
2 cup black beans, rinsed and drained
1 cup chopped red onion
1 cup chopped red pepper
1/2 cup fresh lime juice
½ cup cilantro, finely chopped
1. In a large sauté pan, heat olive oil over medium high heat. Add garlic and cook a few seconds, just to heat up. Add corn and cook 6-8 minutes until lightly browned. Pour corn and garlic mixture into a mixing bowl.
2. Add pineapple, avocado, black beans, red onion, red pepper, lime juice, and cilantro.
3. Taste and adjust seasoning with salt before serving.
Sat, August 27, 2011
by Vanessa Maltin Weisbrod filed under