Roasted Corn and Bean Salad

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

1 tablespoon olive oil
2 cups yellow corn kernels
2 teaspoons minced garlic
1 cup cooked black beans (or canned)
1 cup California Ripe Olives, whole, pitted
1/2 cup sliced prepared nopalitos*
1/2 cup halved and sliced radishes
1/4 cup chopped cilantro
1/4 cup toasted pine nuts
2 tablespoons lime juice

Cooking Directions:

1. Preheat oil in a large sauté pan over high heat. Turn heat down to medium-high, add corn kernels and carefully sauté for 3 to 4 minutes until lightly browned.
2. Season to taste with salt, stir in garlic and remove from heat.
3. Transfer corn mixture to a large mixing bowl and stir in beans, California Ripe Olives, nopalitos, radishes and cilantro.
4. Toss with pine nuts and lime juice just before serving.

Makes 4 servings.

*Nopalitos, also known as prepared cactus paddles, can be found in Mexican markets

Nutritional Information Per Serving (1/4 of recipe): Calories: 232; Calories From Fat: 70; Total Carbs: 30g; Protein: 8g; Sodium: 600mg.

Recipe and photograph courtesy of California Ripe Olives.