Summer is the perfect time for vibrant, fresh dishes, and our Easy Roasted Corn and Black Bean Salad hits the mark with its colorful ingredients and robust flavors. This recipe is not only visually appealing but also delivers a punch of nutrition, making it a staple for anyone looking to enjoy healthy meal prep recipes. The combination of sweet roasted corn and hearty black beans creates a delightful texture that is both satisfying and nutritious.
Ingredients
Scale:
2 cups fresh corn kernels (about 4 ears of corn), removed from the cob
1 can (15 ounces) black beans, rinsed and drained
1 red bell pepper, diced
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 avocado, diced just before serving
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Place the fresh corn kernels on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until golden brown and slightly charred. Stir halfway through. Let cool.
While the corn is roasting, chop the black beans, red bell pepper, red onion, cherry tomatoes, and avocado. Place them in a large mixing bowl.
In a separate bowl, whisk together olive oil, lime juice, ground cumin, chili powder, and salt and pepper until emulsified.
Once the corn has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over and toss gently until combined.
Fold in the fresh cilantro.
Let the salad sit for about 10 minutes before serving, or store in the refrigerator for meal prep.
