Serving size 6
Prep 10 mins
Cook 30 mins
Total Time: 40 mins
Gluten Free Egg Free
Lactose Free Vegetarian
This salad makes a great side for your favorite Mexican dish or it can be a meal on it’s own. Another fabulous gluten free recipe to keep your family humming along.”
INGREDIENTS
- 2 corn on the cob
- 1 head romaine
- ¼ cup cilantro
- 2 green onions
- 1 jalapeno
- 2 cups cooked black beans, either homemade or canned
- 1 cup cherry tomatoes sliced in half
Cilantro Dressing
- ¼ cup olive oil
- 1 lime
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
DIRECTIONS
- Heat oven @ 350 degrees. Open corn husks and remove the silk. Wrap back up in husks and place in oven. Cook for 30 minutes. When cool, cut corn off of cob.
- Chop the romaine, cilantro, green onions, and jalapenos. Add to a large mixing bowl. Add black beans, corn, and sliced tomatoes.
- In a small mixing bowl mix together olive oil, juice from a lime, salt, pepper, garlic, chili powder, and cumin.
- Add dressing to the mixing bowl and toss well.
- Transfer salad to a salad bowl.
Chef Notes:
*This recipe is Paleo-friendly.
*Serve as a black bean salsa with tortilla chips.
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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free
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