Black Bean Salad and Roasted Corn

Ingredients

Directions

1. 1

   Cut both ends of the corn. Remove one or two layers of the husk, wrap each corn in aluminum foil. Place the corn directly over a burner and cook for 8 minutes, over medium high heat. Using tongs, rotate the corn often to get an even roast.

2. 2

   Remove corn from heat. Remove foil. Let cool for 10 minutes. Peel off husks and corn silk.

3. 3

   Place corn back on the flame for another 2 minutes or until slightly blackened (Turn often.) Set aside to cool.

4. 4

   Whisk lime juice, black pepper, and salt in a small bowl until salt is dissolved. Add olive oil gradually. Keep whisking until well incorporated. Reserve.

5. 5

   Once the corn is cold enough to handle, Cut the kernels from the cob.

6. 6

   In a bigger bowl mix together black beans, corn, bell pepper, onion, cilantro, add 1 cup of Sierra® Brand Cotija Cheese from V&V SUPREMO® .Mix, add lettuce. Pour dressing over mixture and toss to coat.

7. 7

   Serve and top each portion with avocado, tortillas strips, Sierra® Brand Cotija Cheese, and lime wedge.