Roasted Tomatillo & Black Bean Salad

Yields1 Serving

Tomatillos look like little green tomatoes with papery skins, but they have a lemony, herby taste with a crunchy texture.

2 cups black beans, cooked

1 lb. tomatillos, husked and roasted (see instructions below)

2 ears of corn, husked and cut off the cob

½ cup onion or scallion, diced

1 hot pepper, thinly sliced

⅓ cup cilantro, parsley, or basil, chopped

2-4 tbsp oil

¼ cup apple cider vinegar or lime juice

salt to taste

Roasting Tomatillos

Remove the husk from the tomatillos, cut them in half, and lay them flat on a lined baking sheet.

Roast at 375° for 20 minutes or until golden on the outside

Let tomatillos (and liquid) cool in the pan until ready to add to salad.

Salad Preparation

While tomatillos are roasting, prepare the rest of the ingredients an combine in a large bowl.

Add roasted tomatillos and their liquid.

Mix to combine.

Place in refrigerator until ready to serve.

This recipe is best if refrigerated for at least one hour or overnight.

Tomatillos can be added to this salad raw or cooked, but roasting brings out their sweetness and adds delicious flavor that can't be replicated.