Roasted Corn and Bean Salad


  • 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


  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
Nutritional Analysis Per Serving:

Calories 232, Fat 9g, Cholesterol 0mg, Sodium 600mg, Carbohydrate 30g, Protein 8g, Calories from fat 35%