Recipe of Super Quick Homemade Mexican Salad with Roasted Corn

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, How to Make Any-night-of-the-week Mexican Salad with Roasted Corn. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mexican Salad with Roasted Corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Salad with Roasted Corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mexican Salad with Roasted Corn is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mexican Salad with Roasted Corn estimated approx 1 hour.

To get started with this recipe, we have to first prepare a few components. You can have Mexican Salad with Roasted Corn using 11 ingredients and 6 steps. Here is how you cook that.

This is my very own concoction. I had some fresh sweet corn in the refrigerator that I wanted to use and was in the mood for salad, so I combined some ingredients I had on hand and this is the end result. I hope you enjoy it!

Ingredients and spices that need to be Prepare to make Mexican Salad with Roasted Corn:

1. 2 ears corn, cut from cob (or about 3/4 cup canned niblet corn)
2. 2 teaspoons olive oil
3. 2 teaspoons Grill Mates Chipotle & Roasted Garlic Seasoning (or your favorite Mexican-style seasoning), divided
4. 1 (10 ounce) bag Hearts of Romaine lettuce, chopped
5. 1/2 cup red onion, sliced
6. 1 medium tomato, diced
7. 1/2 cup canned black beans, drained and rinsed
8. 1/2 cup large black olives, halved length-wise
9. 1/2 cup Mexican-style Cheddar Jack cheese
10. 1 tablespoon lime or lemon juice
11. Italian Salad Dressing (or your choice of dressing. I like Columbia 1905 Salad Dressing for this salad)

Instructions to make to make Mexican Salad with Roasted Corn

1. In a large sauté pan, heat 2 teaspoons olive oil.
2. Add corn, and sprinkle with 1/2 teaspoon of Chipotle & Roasted Garlic seasoning. Fry until corn is golden, about 3 to 5 minutes. Set aside and allow to cool.
3. In a large mixing bowl combine lettuce, red onion, tomato, black beans, black olives and cheddar jack cheese. Sprinkle with 1 and 1/2 teaspoons Chipotle & Roasted Garlic Seasoning. Add 1 tablespoon lime juice. Toss salad gently.
4. Taste the salad and add more seasoning if preferred. The seasoning has a bit of a bite to it so add in increments of 1/2 teaspoon.
5. Although the salad tastes good as is, if desired you can lightly dress the salad with an Italian dressing. The salad can be dressed prior to serving or the salad dressing may be served at the table and added to the salad individually.
6. NOTE: I was thinking that you could do some fun variations to the salad, substituting garbanzo beans for the black beans, adding cubes of avocado, or even making this a dinner salad by adding cubes of leftover rotisserie chicken, sprinkled with some of the chipotle & garlic seasoning.

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