Roasted Corn And Tomato Salad

This is a great summer recipe if you're looking for something with a little Mexican flair but still want to stick to your diet. I highly recommend putting this salad over greens or just scooping with your favorite tortilla chip! This is a very lose recipe so feel free to change it how you like and add less or more of any seasonings in the recipe! Happy eating!

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Servings: 4

Prep Time: 00:10

Cook Time: 00:25

Main Ingredients

4 ears sweet corn

6 roma tomatoes

3 green onions

1 bunch cilantro

1 can black beans (drained and rinsed)

1/2 tsp cumin

1/2 tsp chipotle chili powder

2 limes

2 avocados

himalayan salt



1Set grill to medium heat

2Shuck corn and wash tomatoes and place all on a sheet pan. Drizzle some melted coconut oil all over and rub them down with your hands. Then season them all with salt and pepper

3Place the corn and tomatoes directly on the grill turning them periodically. The tomatoes will be dine before the corn so just make sure you continue to check them. Once you see the skins start to split, they will be getting really close to being done. The corn should take about 5-10 minutes. Once you start to see the nice charring on the outside and the kernels turn that vibrant yellow color, you're getting close to them being done.

4Remove everything from the grill. Once they have cooled enough for you to handle, chop the tomatoes and remove the corn from the cob. If you haven't ever cut corn off the cob before, using the small bowl/large bowl method or the bunt cake pan method are a great mess free way to execute this process. You may find that some of the skins will start peeling off the tomatoes. It is completely your choice whether or not you would like to put that in your salad. Sometimes I prefer to have them and other times I don't. The more skins you have, the more of a "fresh off the grill" flavor you will have.

5Next, chop up the green onion and cilantro. Add those to the grilled veggie mixture. Then add the black beans, cumin and chipotle chili powder. Mix well until all ingredients are combined.

6The very last thing you add (right before serving) is the avocado and lime. If you add the avocado and let it sit for a while, you will find that it will start to turn brown and not look super appetizing. The lime will help the avocado stay its vibrant color but if you're making the recipe ahead of time, wait on that one will thank me later.

Additional Notes

This salad can be served hot or cold. Should you prefer it cold, wait until the grilled veggies have cooled before chopping them and place in the refrigerator for a few minutes to add a little chill to them. Once all ingredients are combined, place back in the fridge until you have reached the desired temperature of the salad. Again, whether its hot or cold, you want to make sure the avocado is added right before serving. This is really nice served over a bed of greens with grilled chicken added or as a hot/cold appetizer with tortilla chips. You can always add a dollop of sour cream or greek yogurt to the top as a garnish. Adds one more color/texture component to the dish! YUM!

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