Charred Corn Salad

This was another Rochelle recipe, though I adjusted it a little for the ingredient I had onhand.

2 ears corn

salt and pepper

1 tomato, chopped

1 jalapeno, seeded and chopped

half a can of black beans, rinsed

1 red scallion, both parts, chopped

juice of half a lime

juice of half a lemon

a tsp or two of olive oil

a little bit of cilantro, chopped

a little bit of basil, chopped

Boil corn for about 5 minutes. Cut kernels off cob. Heat up corn kernels in cast iron pan until a bit toasty and charred.

Combine corn with remaining ingredients; toss and serve.


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Filed under side dish, vegetarian, WW-friendly

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