Are you looking for recipe inspiration? Mexican Salad with Roasted Corn special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Mexican Salad with Roasted Corn What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Mexican Salad with Roasted Corn, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Mexican Salad with Roasted Corn delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Mexican Salad with Roasted Corn is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mexican Salad with Roasted Corn estimated approx. 1 hour.

Well, this time, let's try it, and vary the Mexican Salad with Roasted Corn yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Mexican Salad with Roasted Corn using 11 ingredient type and 6 manufacturing steps. Here's how to make the dish.

This is my very own concoction. I had some fresh sweet corn in the refrigerator that I wanted to use and was in the mood for salad, so I combined some ingredients I had on hand and this is the end result. I hope you enjoy it!

Ingredients and spices that need to be prepared to make Mexican Salad with Roasted Corn:

1. 2 ears corn, cut from cob (or about 3/4 cup canned niblet corn)
2. 2 teaspoons olive oil
3. 2 teaspoons Grill Mates Chipotle & Roasted Garlic Seasoning (or your favorite Mexican-style seasoning), divided
4. 1 (10 ounce) bag Hearts of Romaine lettuce, chopped
5. 1/2 cup red onion, sliced
6. 1 medium tomato, diced
7. 1/2 cup canned black beans, drained and rinsed
8. 1/2 cup large black olives, halved length-wise
9. 1/2 cup Mexican-style Cheddar Jack cheese
10. 1 tablespoon lime or lemon juice
11. Italian Salad Dressing (or your choice of dressing. I like Columbia 1905 Salad Dressing for this salad)

Steps to make a Mexican Salad with Roasted Corn

1

In a large sauté pan, heat 2 teaspoons olive oil.

2

Add corn, and sprinkle with 1/2 teaspoon of Chipotle & Roasted Garlic seasoning. Fry until corn is golden, about 3 to 5 minutes. Set aside and allow to cool.

3

In a large mixing bowl combine lettuce, red onion, tomato, black beans, black olives and cheddar jack cheese. Sprinkle with 1 and 1/2 teaspoons Chipotle & Roasted Garlic Seasoning. Add 1 tablespoon lime juice. Toss salad gently.

4

Taste the salad and add more seasoning if preferred. The seasoning has a bit of a bite to it so add in increments of 1/2 teaspoon.

5

Although the salad tastes good as is, if desired you can lightly dress the salad with an Italian dressing. The salad can be dressed prior to serving or the salad dressing may be served at the table and added to the salad individually.

6

NOTE: I was thinking that you could do some fun variations to the salad, substituting garbanzo beans for the black beans, adding cubes of avocado, or even making this a dinner salad by adding cubes of leftover rotisserie chicken, sprinkled with some of the chipotle & garlic seasoning.