Black Bean Salad with Roasted Corn | V&V Supremo®

Name: Black Bean Salad with Roasted Corn | V&V Supremo®
Ingredients: 4 Tbsp. fresh lime juice; salt to taste; ½ tsp. fresh ground black pepper; 3 Tbsp. extra virgin olive oil; 1 (30 oz.) can black beans, drained and rinsed, blot dry on paper towels; 2 cups fresh corn kernels roasted (2 ears of corn); ½ cup red bell pepper, diced; 1 cup red onion, diced; ½ cup cilantro, chopped; 2 cups Sierra® Brand Cotija Cheese from V&V SUPREMO® diced (reserve 1 cup for serving); 1 romaine lettuce, washed and chopped; 1 (4 oz.) bag tortillas strips; 1 avocado, peeled and diced; 1 lime, cut into wedges

www.vvsupremo.com

Toss black bean salad with roasted corn and Sierra® Cotija cheese for a colorful, fresh side dish full of texture and Mexican-style flavor.

View full recipe on www.vvsupremo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vvsupremo.com.

Share this recipe:

Ingredients

4 Tbsp. fresh lime juice
salt to taste
½ tsp. fresh ground black pepper
3 Tbsp. extra virgin olive oil
1 (30 oz.) can black beans, drained and rinsed, blot dry on paper towels
2 cups fresh corn kernels roasted (2 ears of corn)
½ cup red bell pepper, diced
1 cup red onion, diced
½ cup cilantro, chopped
2 cups Sierra® Brand Cotija Cheese from V&V SUPREMO® diced (reserve 1 cup for serving)
1 romaine lettuce, washed and chopped
1 (4 oz.) bag tortillas strips
1 avocado, peeled and diced
1 lime, cut into wedges