Chef Luke’s Roasted Corn & Black Bean Salad with Fire Roasted Peppers.

Makes Approx 5 servings

• 2 cups frozen/or fresh corn
• 2 Cups Black Beans canned (rinse/drain)
• 2 peppers med size if roasting yourself or 1 cup store bought in a jar
• 1 rounded TBSP Scallions chopped
• 1 rounded TBSP Cilantro
• 1 tsp finely chopped garlic
• 1 tsp Cajun seasoning
• 4 tsp olive oil
• Salt & Pepper to taste

Method 

Preheat oven to 450 degrees

Roast the corn cut off the cob if fresh or if frozen kernels with 2 tsp olive oil and Cajun seasoning, on sheet pan in oven til browning. About 5-10mins while watching

If roasting peppers yourself, you can do them on an outdoor grill with a nice flame going. Torch the skin till charred, put into plastic bag like zip lock. Let steam for 20mins. The flavor will remain and will soften the pepper. You than can take the seeds and skin off in the sink with a rinse.

Store bought roasted pepper work too, just drain dice and throw them in.

Mix the rest of the ingredients and toss.