Roasted Corn and Black Bean Salad

1. 1

   Put the oil in a large nonstick skillet and turn the heat to high.

2. 2

   Add the corn, along with a large pinch of salt and some pepper, and cook, shaking the pan or stirring occasionally, until the corn is lightly charred, 5 to 10 minutes.

3. 3

   Add the garlic and cook for 1 minute more, stirring.

4. 4

   Combine the corn with all the remaining ingredients.

5. 5

   Taste and adjust the seasoning and serve or cover and refrigerate for up to a couple of hours, then bring back to room temperature before serving.

6. 6

   than that, salads that can serve as light main courses or even not-so-light ones.

7. 7

   Not surprisingly, many contain fish, chicken, or meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.