Roasted corn and black bean salad

Savor the mix of flavors in this zesty roasted corn and black bean salad. A fusion of smoky charred sweetness and hearty beans, a culinary delight.

Ingredients:

• 1 1/2 cups corn kernels (frozen or from three ears of corn)
• 3 cups well-drained black beans (from 1 cup dry, soaked overnight and cooked, or two cans)
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons olive oil
• 2 shallots or one small red onion, finely chopped
• 1 hot pepper--Anaheim, jalapeno, or serrano if you are bold, seeds removed and finely chopped
• 1/2 cup chopped fresh cilantro
• salt and pepper
• tortilla chips as a garnish

Instructions:

1. If you're not using frozen corn, you can bake the corn in the oven at 500F for about 20 minutes until it gets a bit brown in some areas. Let it cool down, then remove the kernels from the cob by standing the corn upright, holding the tip with one hand, and using a large knife to slice off the kernels in a sawing motion.
2. Combine lime juice, vinegar, and olive oil in a large bowl. Add the corn, beans, onions or shallots, and hot pepper. Taste and adjust the seasoning with salt and pepper you might need more than you expect, especially when working with dried beans.
3. Refrigerate the mixture for at least an hour or longer to allow the flavors to blend, then garnish with cilantro. Serve with tortilla chips.

Summary:

• Calories: 2542 kcal
• Fat: 39 g
• Protein: 136 g
• Carbs: 436 g
• Potassium: 9541 mg
• Magnesium: 1074 mg