Roasted Corn & Black Bean Salad

The flavors in this salad are so good. We just had it last night for dinner for the first time and I'm already craving it! Yum!

Ingredients:
2 cobs of corn, kernels cut from cob (or use frozen)
1 1/2 tablespoons extra-virgin olive oil
1/4 cup red onion, chopped
1 jalapeno peppers , seeded & finely chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
1 can black beans, drained and rinsed
1 large avocado, peeled and cut in 1/2 inch dice
1 large fresh tomatoes, diced

For the Dressing:
1/2 teaspoon sea salt, or to taste
1/2 teaspoon ground cumin
3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
1 tablespoon apple cider vinegar

1. Preheat oven to 450 degrees. In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes.

2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.

3. In a large bowl, combine chopped onion, tomatoes, jalapenos, bell pepper, garlic, beans and corn. Mix well. Add dressing and mix again. Add avocados; toss gently to combine.

4.You can eat this with or with out lettuce, but we put 2 big scoops over the top of 1-1.5 cups packed romaine and it was delicious!

Recipe taken from Vegan Coach.