Roasted Tomatillo & Black Bean Salad
Tomatillos look like little green tomatoes with papery skins, but they have a lemony, herby taste with a crunchy texture.
Ingredients
- 2 cup black beans, cooked
- 1 lb. tomatillos, husked and roasted (see instructions below)
- 2 ears of corn, husked and cut off the cob
- 1/2 cup onion or scallion, diced
- 1 hot pepper, thinly sliced
- 1/3 cup cilantro, parsley, or basil, chopped
- 2-4 tbsp oil
- 1/4 cup apple cider vinegar or lime juice
- salt to taste
Instructions
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.
