Rachael Ray's Black Bean and Roasted Corn Salad

Preparation

1. Drain and rinse black beans and corn.
2. Roast corn in oven at 350 degrees until corn colors slightly.
3. Peel onions and wash and cut red and green peppers in half, removing seeds and ribs.
4. Put peppers, onions and cilantro through buffalo chopper or food processor.
5. Mix with corn, beans, lemon juice and oil.
6. Refrigerate overnight
    

Additional Serving Suggestions

4 oz. = 1/2 cup starchy vegetable serving