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Southwestern Roasted Corn Salad

posted May 4, 2016, 5:20 AM by Rachel Griffin   [ updated May 12, 2016, 8:49 AM ]
Southwestern Roasted 
Corn Salad 



Vegan, Trans Fat Free, Low Fat, Cholesterol Free, Saturated Fat Free, Good Source of Iron and Vitamin C 
May Contain Soy 



Yield: ~9 servings (about 2/3 cup each)

Ingredients
1 ½ cups corn
1 tablespoon olive or canola oil, divided
¼ tablespoon chili powder
1/8 teaspoon cayenne pepper
1 (15oz) can black beans, drained and rinsed
1 cup red cabbage, shredded
½ medium tomato, diced
¼ cup diced red onion
Juice of 1 lime (~1/8 cup)
1/8 cup cilantro

Instructions
1. Preheat oven to 425oF
2. Toss corn with ½ tablespoon oil, chili powder, and cayenne pepper. Transfer to a shallow roasting pan, arranging in 1 single layer.
3. Roast until corn is heated through and browned around the edges.
4. While the corn is roasting, prepare the dressing by whisking together the remaining ½ tablespoon oil and lime juice.
5. Place the roasted corn, black beans, shredded cabbage, tomato, and onion together in a large bowl. Drizzle with the dressing, tossing gently to coat. Top with cilantro. Serve chilled.


Nutrition per serving
80 calories, 2g fat, 0g saturated fat, 0mg cholesterol, 135mg sodium, 13g carbohydrates, 3g fiber, 2g sugar, 3g protein, 6% DV of Vitamin A, 15% DV of Vitamin C, 6% DV of calcium, 15% DV of iron
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