Black Bean and Roasted Corn Salad with Tortilla Chips

Serve this festively colorful and healthy vegan recipe as part of your New Year’s Eve menu then make it again and again to fill up on the fiber, antioxidants, and yummy flavor to stay on track with your new year’s diet resolution.
Serve this festively colorful and healthy vegan recipe as part of your New Year’s Eve menu then make it again and again to fill up on the fiber, antioxidants, and yummy flavor to stay on track with your new year’s diet resolution.

Black Bean and Roasted Corn Salad with Tortilla Chips

Serves 16

Ingredients:

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• 3 cobs of corn

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• 1 red bell pepper, halved, seeded

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• 2 tablespoons olive oil

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• Salt and freshly ground black pepper

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• 2 (15-ounce) cans black beans, rinsed, drained

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• 2 green onions, sliced (green and white parts)

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• Zest and juice of 1 lime

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• 1/4 cup finely chopped fresh cilantro

Directions:

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1. Preheat oven to 450 degrees F.

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2. Rub corn and bell pepper with oil and sprinkle with salt and pepper.

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3. Place on a baking sheet and roast, turning occasionally, until corn is lightly browned. If pepper starts to blacken quickly, remove it from the oven and place it on a cutting board.

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4. Meanwhile, add remaining ingredients to a large bowl.

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5. Use a sharp knife to remove corn kernels from the cobs and chop bell pepper. Add to the bowl and toss to combine. Season with salt and pepper.

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6. You can also add more olive oil and lime juice, if desired.

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7. Serve with tortilla chips.

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