Phenomenal Phoods

Taco Salad with Spicy Roasted Corn & Black Beans

Ingredients:

• 3 ears of corn
• 1 Tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 can black beans, drained and rinsed
• Juice of 1 lime, plus extra slices of lime for serving
• 1 tomato, diced
• 1 jalapeno, diced
• 1 bunch cilantro, chopped
• Shredded cheese
• Cottage cheese, sour cream or Greek yogurt
• Salsa
• 1 avocado, chopped
• Tortilla chips
• 1 package Shredded lettuce

Instructions:

1. Preheat oven to 400 degrees F.
2. Remove the corn husk and cut the corn off of the cob.
3. Toss the corn with the olive oil, chili powder, garlic powder, cumin, paprika, salt and pepper. Spread in a layer on a foil-lined baking sheet.
4. Roast at 400 degrees F. for 20 minutes until golden.
5. Heat a pan over medium heat. Add the corn, black beans and lime juice.
6. Cook until heated through, about 5 minutes.
7. Meanwhile, prepare all other ingredients for serving. I usually just put everything into little serving dishes to be passed around.
8. NOTE: If you want to have meat with your taco salad, just mix a package of ground beef with a packet of taco seasoning or with the same spices that I used for the corn and saute in a pan over medium heat until cooked through.