Roasted Southwest Salad
Ingredients
1 yellow onion
2 red bell peppers
2 c frozen corn
1 15-ounce can salt-free black beans, drained and rinsed
1/3 c extra virgin olive oil
1 tsp cumin
2 tsp chili powder
1/4 tsp cayenne pepper (optional)
Directions
Preheat oven to 400 degrees F
Chop onion and peppers into approximately 1/2-inch pieces.
Pile half the onions and peppers onto one rimmed baking sheet, the other half on another sheet. Pour 1 c corn onto each
baking sheet. Drizzle each sheet with some of the olive oil (reserving about
half the oil) and toss well.
Roast vegetables for about 30 minutes, tossing 3-4 times.
Leave in longer if you want the vegetables to get more charred.
Remove from oven and let cool a bit. Using a rubber spatula,
scrape vegetables and any charred bits and juice into a large mixing bowl. Add black beans, remaining olive oil and spices. Stir well.
Notes
Serve with fish tacos, taco salad, or on top of grilled
shrimp or salmon. Keep refrigerated and consume within 3 days.
For an extra dose of protein, add cooked quinoa to this salad.
