See (OETEE Tas IE Ke) See Cea Rel sce Pe aD eter cele Ingredients acta) Beet 2 tbsp diced onions Ce eect eg Deer ee eters Sic ee Seat ec) 1 thsp soy sauce aan Mocs Fc Per at uke PAST Oa a ante rete sec Directions 1, Preheat oven to 350° F. 2. In medium bowl, mix corn, oll, onions, and granulated garlic together until well blended. Pour the mixture into a flat pan. 3. Roast corn mixture in oven for 20 minutes, 4, Remove com from oven and cool in the refrigerator. Crete cea Peete) Pet eeu Caet ed Oe eee Deca ed se Gece eta) 5, Cool ingredients. To Prepare Dressing 6, Combine apple cider vinegar, Dijon mustard, soy sauce, letnon juice, garlic, Parmesan cheese, and mayonnaise ina mixing bowl. Blend with a whisk, Materials 7, Once mixture is well combined, continue to blend while slowly adding the oil. © Chef's knife 8, Once the oil is incorporated, add the chipotle peppers © Cutting board and continue to whisk until well combined, @ eet and To Prepare Romaine spoons 9, Wash lettuce under running water and allow to dry. @ Mixing bowls 10, Cut lettuce into Yeinch pieces. © Mixing spoon 11, Drain and rinse black beans under cool running water; @ Whisk To Assemble Salad S$ Colander © Flat pan 12, Place the tossed lettuce in a large mixing bowl. 13. Portion roasted corn mixture and black beans on top of the lettuce. 14. Serve with dressing, to taste. Fred Rial Eaton: Sapertve Pealty mettre ecneaee siege ly ya ewes