On Labor Day I’m sharing this easy roasted corn salad! It’s sweet and refreshing with just a little kick!
We celebrated our son’s 30th birthday today with a simple family lunch outside on the patio. Yesterday I made a big pot of pulled pork, and this salad was the perfect side dish, along with some fresh local green beans and California cantaloupe. Use corn tortillas to make pulled pork tacos and add this salad on top like a salsa!
Avocados would be a perfect addition on top of this salad — I have to admit that we had no avocados today! California avocado season is almost done. We have picked all of our avocados and are waiting for the new crop of Fuertes and Hass to be ready in December. We’re irrigating and fertilizing the trees right now to prepare for the bloom in the spring, and to help the new crop size up. The hottest California weather is ahead of us — usually September and October are our hottest months.
This year we have had a gorgeous Labor Day weekend with mild temperatures — perfect for our outdoor family celebration.
Happy Labor Day to all of you!
Roasted Corn Salad
- 1/3 cup fresh lime juice I juiced 2 limes
- 1/2 cup olive oil
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 1 16 oz. bag frozen roasted corn I used Trader Joe's brand
- 2 cans 15 oz of pinto beans, drained and rinsed
- 1 orange bell pepper chopped
- 4 green onions sliced
- 1/4 cup fresh cilantro chopped (I used Gourmet Garden lightly dried cilantro)
- chopped avocado optional
- Whisk together the lime juice, olive oil, garlic, salt, and cayenne pepper in a small bowl.
- In a salad bowl stir together the corn, pinto beans, bell pepper, green onions, and cilantro.
- Pour the dressing over the salad and stir together until the salad is coated with dressing.
- Add chopped avocado on top. (optional)
- Chill in the fridge until ready to serve.