Southwestern Roasted Corn Salad


*Place olive oil in saute pan and heat, toss 4 c. corn in and allow to roast (slightly brown on edges).
*Chop green onions, peppers, red onion and tomatoes. Toss and set aside in a large bowl.
*Place 1/2 c. cilantro, 1/4 c. olive oil, peeled garlic cloves, salt, pepper, sugar and lime juice (just a squeeze, dash or 1-2 drops of essential oil) in blender or food processor and blend until well incorporated.
* Mix roasted corn into chopped veggie bowl. Drain black beans and mix with veggies. Then pour cilantro mix over and coat well. Place in fridge for 1 hour before serving with chips. Enjoy! Serves approx. 8 or 4 really hungry guest 😉

Recipe Credit

Shawnda Beckstedt