Corn Mothers Relish
From deliathecrone 16 years agoIngredients
- Note: Prep time does not include chilling time. shopping list
- 5 tablespoons olive oil shopping list
- 3 tablespoon balsamic vinegar shopping list
- 1/4 teaspoon cumin shopping list
- 2 tablespoons lime juice shopping list
- sea salt shopping list
- 1/4 teaspoon red pepper flakes shopping list
- 4 ears of corn, kernals removed (about 2 cups) shopping list
- 1 sweet red pepper, seeded and diced shopping list
- 1 sweet green pepper, seeded and diced shopping list
- 4 roma tomatoes, halved and seeded shopping list
- 5 garlic cloves, minced shopping list
- 2 tablespoons olive oil shopping list
- sea salt shopping list
- 1/2 red onion, finely diced shopping list
- 1 can (1 pound) black beans, well rinsed and drained shopping list
- 1/4 cup fresh cilantro, chopped shopping list
- 2 tablespoons chopped fresh mint shopping list
How to make it
- Make the dressing by combining the olive oil, vinegar, cumin, lime juice, sea salt and red pepper flakes in a small bowl.
- Preheat your oven to 375-degrees F.
- In an oiled roasting pan, combine the corn kernals, red and green peppers, Roma tomatoes and garlic.
- Drizzle with the olive oil and season with sea salt.
- Stir the vegetables to coat them well.
- Roast them in the oven for 15 to 20 minutes.
- In a larger bowl, combine the diced red onion, black beans, cilantro and mint.
- Remove the roasted vegetables from the oven and set aside to cool.
- When cool enough to handle, lightly chop the tomatoes.
- Add the tomatoes and the remaining roasted vegetables into the black bean mixture and stir well.
- Pour on the dressing and mix well.
- Chill in a covered container for 2 hours, or serve at room temperature.
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