(For those of you at Mom's before reunion, this is the salsa/salad that was sitting around. We really like it!)
Roasted Corn
1 (1 pound) pkg. Frozen extra sweet whole kernel corn, thawed
2 to 3 T. oil
Dressing
1 T. kosher or salt
¾ tsp. cumin
6 T. fresh lime juice
5 T. oil
2 T. cider vinegar
Salad
1c. chopped fresh
cilantro
½ chopped red onion
3 Italian plum tomatoes
2jalapeño chilies, seeded and chopped
1 red bell pepper, chopped (1 cup)
1 tsp. minced garlic
2 (15 oz.) cans of black beans, drained and
rinsed 2 large avocados, cut into 1A inch
pieces
Garnish
red leaf lettuce
fresh cilantro sprigs
Heat oven to 450°. In medium bowl, combine corn and 2-3 T. oil; toss to coat.
Spread corn in ungreased 10-by-15 inch baking pan. Bake 18-22 minutes or until
corn begins to turn light golden brown, stirring every 5 to 10 minutes. Cool 10
minutes.
