ROASTED CORN AND BLACK BEAN SALAD

(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.

Marinated Vegetable Salad

I made this for the Wayne Eng Family Reunion that took place in Branson, MO last summer.  Everyone asked for the recipe! They always do!

Marinated Vegetable Salad

1 can (15 oz.) Le Sueur Peas
1 can (15 oz.) "Shoe Peg" corn
1 can (15 oz.) French Style green beans, chopped
1 small jar chopped pimento
1 green pepper, finely chopped
2 stalks celery, finely chopped
1 red onion, finely chopped
2-3 green onions, finely chopped
3/4 cup sugar
1/2 cup vinegar
1/4 extra light tasting olive oil
1 tsp. garlic powder

Drain and mix together the first 4 ingredients. Add the next 4 ingredients.

Heat together the sugar, vinegar and oil until the sugar dissolves. Add garlic powder. Pour the heated mixture over the vegetables. Cover and let stand in the refrigerator over night. Good as a salad or served with tortilla or pita chips as a dip.