Simple Roasted Corn & Veggie Salad

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If you love to eat clean, this is the dish for you…This salad is really simple to make and all of the flavors fall into place once all the veggies are roasted and mixed together. This also makes GREAT leftovers for lunch or dinner for the next few days. If you want to add more protein, shredded chicken would be a great addition to this dish and even brown rice or quinoa!

Ingredients:
2 14.75 ounce cans of Del Monte Whole Kernel Southwest Corn with Poblano & Red Peppers
2 14.75 ounces can of sweet corn
1 14.75 ounce can of black beans
1 14.75 ounce can of fire roasted tomatoes; drained
1 zucchini; chopped
2 bell peppers; chopped
1 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
2 green onions; sliced for garnish

Steps:
1. Preheat oven to 375 degrees F. Rinse and drain corn and place on a lightly greased baking sheet. Sprinkle salt, pepper, an olive oil and let roast for 30 minutes. Do the same with the zucchini and bell peppers, but place in a separate baking sheet and roast for 40 minutes or until soft.

2. Drain black beans and tomatoes and place in a large bowl. Once corn, bell peppers, and zucchini are roasted add to large bowl. Mix until everything is combined and add more salt, pepper, and garlic powder for taste. Top with sliced green onions and enjoy!

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