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Roasted Corn & Black Bean Salad

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“Quick and easy salad. Simple ingredients meld together for fabulous side dish! This is my attempt to duplicate the salad I had at a local restaurant.”
READY IN:
30mins
SERVES:
6
YIELD:
20 ounces
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) can black beans, drained and rinsed
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 2 ears corn, boiled then roasted on the grill ahead of time
  • 3 tablespoons quesito columbiano cheese, crumbled to small pieces (Mexican Queso Fresco good substitute)
  • 14 teaspoon cumin

Directions

  1. Fully cook the corn in boiling water. Roast on the grill. Cool.
  2. Remove corn from the cob.
  3. Mix ingredients.
  4. Enjoy!

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