Black Bean and Roasted Corn Salad

Cooking Instructions

Salad: In a dry skillet over med. high heat, cook corn until lightly browned. Let cook 5 min. In a large bowl, combine beans, corn, celery, carrots, onion, red pepper and cilantro. Dressing: In a med. bowl, whisk together oil, vinegar, paprika, chili powder, thyme, oregano, salt and pepper. Pour dressing over salad and toss. Refrigerate. Prepare a day ahead of serving so flavors are blended.