Roasted Corn And Black Bean Salad - cooking recipe

Ingredients

1 tablespoon olive oil
3 cups fresh corn kernels (may use frozen)
2 tablespoons chopped red onions (green onion, shallots, and regular onion work fine.)
1 medium tomatoes, diced
1 (15 ounce) can black beans, rinsed and drained
1/4 cup fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon ground dried chile
1/2 teaspoon salt
1/2 cup choped cilantro

Preparation

In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
Transfer corn to large bowl and stir in remaining ingredients.