T's Roasted Corn Salad

I had some left over cooked corn on the cob left over, so I roasted it on the BBQ along with some other veggies.  I then tossed with some of my favorite flavors, and, voila.

T's Roasted Corn Salad

2 cobs of corn, fully cooked, roasted, and kernels removed
2 red peppers, roasted, centres removed, and chopped
1 medium sized red onion, roasted and chopped
1 can black beans, drained and rinsed
2 avocados, pitted and chopped
1/2 cup cilantro chopped

Toss all ingredients in a large bowl.

Dressing

1/3 cup olive oil
juice of 1 lime
1/4 tsp cumin
salt and pepper to taste

Put all the ingredients in a sealed jar and shake.  Pour over salad just before serving.

I serve this salad with shredded sharp cheddar cheese and tortilla chips.



Roasted Corn:  I usually take left over corn on the cob and roast it on the BBQ over medium  to high heat until brown.  Allow to cool slightly and then cut off the kennels.


Roasted Red Pepper:  Wash your peppers.  Roast over medium to high heat on the BBQ until charred.  Place in a paper bag or in a bowl covered in saran wrap.  Once the peppers have cooled, peel off the outer skin and chop.

Roasted Red Onion:  Cut your onion into three and grill on medium to high heat until grill marks appear.  Allow to cook slightly and chop.