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Roasted Corn and Bean Salad

  • Serves 4

Ingredients

  • Ingredients

    • 1 tablespoon olive oil
    • 2 5cups yellow corn kernels
    • 2 teaspoons garlic, minced
    • 1 cup cooked black beans (or canned)
    • 1 cup California Black Ripe Olives, whole, pitted
    • 1/2 cup sliced prepared nopalitos*
    • 1/2 cup radishes, halved and sliced
    • 1/4 cup cilantro, chopped
    • 1/4 cup toasted pine nuts
    • 2 tablespoons lime juice

Directions

  1. Heat oil in a large sauté pan over high heat.
  2. Turn heat down to medium-high, add corn kernels and carefully sauté for 3-4 minutes until lightly browned.
  3. Season to taste with salt, stir in garlic and remove from heat.
  4. Transfer corn mixture to a large mixing bowl and stir in beans, California Ripe Olives, nopalitos, radishes and cilantro.
  5. Toss with pine nuts and lime juice just before serving.*Nopalitos, also known as prepared cactus paddles, can be found in Mexican markets