Roasted Corn, Black Bean & Brown Rice Salad w/Chipotle Lime Dressing
This salad is easy to make, healthy and full of flavor! You can make it ahead of time and it holds up perfectly! (UPDATED 5/12/20: Adobo seasoning amount was reduced.)
2teaspoonsadobo seasoning with pepper(such as Goya brand) see note
1teaspoondry oregano
1 1/2teaspoonschipotles in adobo sauce, finely minced(comes in a small can in Latin/taco section of grocery) *adjust amount up or down based on your taste for spiciness
1/2cupolive oil
saltto taste
For Salad-
1 (15.5 ounce)canblack beansdrained and rinsed
1/3cupred onionfinely chopped
1pintgrape tomatoeshalved
2cupscooked & cooled brown rice
6ouncesqueso fresco cheese, crumbledcan substitute with feta cheese
1/4cupcilantro, choppedcan substitute with parsley
1 1/2cupsroasted cornor leftover corn off the cob, or thawed frozen corn
1dicedavocado, optionaladd right before serving
Instructions
For Dressing-
In a medium bowl, whisk together all ingredients except oil. When well mixed, drizzle in oil while whisking.
For Salad-
Combine all ingredients in large bowl and gently toss with enough dressing to coat. Save any additional dressing to add later if needed.
Roasted Corn*
Preheat oven to 400 degrees.
Place 3 ears of shucked corn on a large piece of foil on a baking tray.
Drizzle corn with 2 teaspoons of olive oil and a 1/4 teaspoon of kosher salt.
Close the foil around to corn to form a sealed packet. Roast in oven for 30 minutes.
Allow to cool and cut the corn off the cob.
Notes
Goya Adobo Seasoning is a combination of salt, garlic powder, pepper, oregano and turmeric. As a substitute you could add: 1 1/4 teaspoons salt, 1/2 teaspoon garlic powder, 1/4 teaspoon pepper and a dash of turmeric if you have it. Since there's already oregano in the dressing, you could skip that here.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!