Black Bean Salad and Roasted Corn
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
5.00
Loading...30 Min
2
Servings
14
ingredients
This recipe is full of color and flavor, black bean salad, roasted corn and Sierra® Brand Cotija Cheese.
Ingredients
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4 Tbsp. fresh lime juice
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salt to taste
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½ tsp. fresh ground black pepper
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3 Tbsp. extra virgin olive oil
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1 (30 oz.) can black beans, drained and rinsed, blot dry on paper towels
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2 cups fresh corn kernels roasted (2 ears of corn)
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½ cup red bell pepper, diced
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1 cup red onion, diced
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½ cup cilantro, chopped
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2 cups Sierra® Brand Cotija Cheese from V&V SUPREMO® diced (reserve 1 cup for serving)
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1 romaine lettuce, washed and chopped
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1 (4 oz.) bag tortillas strips
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1 avocado, peeled and diced
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1 lime, cut into wedges
7 Steps to complete
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1Cut both ends of the corn. Remove one or two layers of the husk, wrap each corn in aluminum foil. Place the corn directly over a burner and cook for 8 minutes, over medium high heat. Using tongs, rotate the corn often to get an even roast.
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2Remove corn from heat. Remove foil. Let cool for 10 minutes. Peel off husks and corn silk.
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3Place corn back on the flame for another 2 minutes or until slightly blackened (Turn often.) Set aside to cool.
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4Whisk lime juice, black pepper, and salt in a small bowl until salt is dissolved. Add olive oil gradually. Keep whisking until well incorporated. Reserve.
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5Once the corn is cold enough to handle, Cut the kernels from the cob.
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6In a bigger bowl mix together black beans, corn, bell pepper, onion, cilantro, add 1 cup of Sierra® Brand Cotija Cheese from V&V SUPREMO® .Mix, add lettuce. Pour dressing over mixture and toss to coat.
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7Serve and top each portion with avocado, tortillas strips, Sierra® Brand Cotija Cheese, and lime wedge.
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