Fiesta Salad with Roasted Corn | Blue Flame Kitchen

Ingredients

• 2 cups fresh or frozen kernel corn
• 2 tsp chili powder
• 1 tsp canola oil
• 1 tbsp fresh lime juice
• 1 tbsp white wine vinegar
• 1 1/2 tsp chili powder
• 1 1/2 tsp liquid honey
• 1/4 tsp salt
• 1/3 cup canola oil
• 16 cups torn mixed greens
• 2 cups shredded cooked chicken
• 1 can (14 oz/398 mL) black beans, rinsed and drained
• 1 cup crumbled queso fresco or crumbled feta cheese
• 1 cup julienned yellow bell pepper
• 2 Roma tomatoes, cored, seeded and julienned