FIESTA SALAD WITH ROASTED CORN

Ingredients

• 2 cups fresh or frozen kernel corn
• 2 tsp chili powder
• 1 tsp canola oil
• 1 tbsp fresh lime juice
• 1 tbsp white wine vinegar
• 1 1/2 tsp chili powder
• 1 1/2 tsp liquid honey
• 1/4 tsp salt
• 1/3 cup canola oil
• 16 cups torn mixed greens
• 2 cups shredded cooked chicken
• 1 can (14 oz/398 mL) black beans, rinsed and drained
• 1 cup crumbled queso fresco or crumbled feta cheese
• 1 cup julienned yellow bell pepper
• 2 Roma tomatoes, cored, seeded and julienned

Directions

1. Preheat oven to 425°F.
2. Combine corn, 2 tsp chili powder and 1 tsp oil in a bowl; toss to coat. Place corn in a single layer in a greased large rimmed baking sheet. Bake until corn is tender and lightly browned, about 15 - 17 minutes. Cool in pan on a rack.
3. To prepare dressing, whisk together lime juice, vinegar, 1 1/2 tsp chili powder, honey and salt until combined. Gradually whisk in 1/3 cup oil until blended. Combine corn, greens, chicken, beans, queso fresco, yellow pepper and tomatoes in a large bowl. Add dressing and toss to coat. Serve immediately.