Friday, January 13, 2012

{warm} Roasted Chipotle Black Bean & Corn Salad

This recipe has an awesome smoky taste thanks to the Chipolte chili pepper powder and roasted corn. It makes a nice side dish to any Mexican meal. You could also use this for vegetarian tacos, nachos, or quesadillas.

{warm} Roasted Chipotle Black Bean & Corn Salad

  • 1 can {organic} no salt added black beans, rinsed
  • 1 1/2 cups frozen roasted corn (I get mine at Trader Joe's)
  • 2 shallots, chopped (you could use a small sweet onion)
  • 1 red bell pepper, chopped
  • 1/2 tsp cumin powder
  • 1/4 tsp Chipolte chili powder
  • 1/2 tsp sea salt
  • 1 Tbps olive oil

1) Heat oil in pan to medium heat. Add garlic, onions, and red pepper. Saute until tender.
2) Add cumin, chipolte, salt, corn, and black beans and stir until well blended.
3) Continue to heat until frozen corn is thawed completely.
4) Serve.

NOTE: If you can't find roasted corn at your grocery store you can just use sweet corn instead. If you still want a fire roasted flavor you could opt for jarred fire roasted red peppers(instead of fresh) and omit the olive oil since the peppers will have enough oil on them.


  1. Or you could roast your own! Grilled corn and oven roasted corn are DELISH!

  2. Oh yes, roast our own. I do this too. but sometimes we just don't have the time. I love corn!