Roasted Corn, Black Bean, and Avocado Salad
This hearty blend of sweet romaine and spicy radicchio adds color to any meal. For a southern twist, pair with roasted corn, black beans and avocado.
Ingredients
- 1 large corn-on-the cob, husk removed
- 1 teaspoon vegetable oil
- Salt, to taste
- 1 pkg. (9 oz.) DOLE® Italian Blend
- 1 medium tomato, cut into 1/2-inch cubes
- 1 avocado, peeled, pitted and sliced
- 1/3 cup drained canned black beans
- 1/3 cup thinly sliced red onion
- Mango Chipotle Dressing (recipe below)
Directions
- Preheat oven to 450°F.
- Rub corn with oil and season with salt. Place on foil-lined pie plate and roast until corn starts to brown, about 10 to 15 minutes. Cool; cut corn kernels off cob.
- Divide salad on 2 large plates. Arrange corn, tomato, avocado, black beans and onion on each salad. Toss with Mango Chipotle Dressing, to taste. Refrigerate leftovers.
Mango Chipotle Dressing: Whisk together 1/4 cup each olive oil, grated Parmesan cheese, finely chopped fresh mango or thawed DOLE® Frozen Mango Chunks, 3 tablespoons light mayonnaise, 1 to 2 tablespoons lime juice, 2 to 3 teaspoons minced chipotle peppers in adobo sauce, 1 teaspoon minced garlic, salt and ground black pepper, to taste. Makes about 1 cup.