Roasted Corn-and-Black Bean Salad

Ingredients

• 15 ounce black beans rinsed drained canned
• 2 tablespoons cilantro leaves fresh chopped
• 2 cups corn kernels fresh ( 3 ears)
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 2 teaspoons hot sauce 
• 0.5  jalapeno seeded chopped
• 0.3 cup juice of lime 
• 0.5 teaspoon pepper 
• 0.3 cup onion red finely chopped
• 0.5 teaspoon salt 
• 1 cup tomatoes chopped

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. Place corn on an aluminum foil-lined baking sheet.
2. Broil corn 5 inches from heat 12 minutes or until lightly browned, stirring once.
3. Remove from oven, and let stand 10 minutes.
4. Combine corn and remaining ingredients in a large bowl. Cover and chill until ready to serve.
5. *2 cups frozen whole kernel corn, thawed, or 2 cups canned whole kernel corn may be substituted.