Cajun Rice and Roasted Corn Salad
1 can 3.5 oz. (106 mL) can Bonduelle Mini Cans CORN
2 tsp. (10 mL) canola oil
1/4 to 1/2 tsp. (1 to 2 mL) Cajun spices
1/4 tsp. (1 mL) mustard powder
1 ½ tsp. (7 mL) cider vinegar
2 tsp. (10 mL) ketchup
Salt and pepper
1 can 3.5 oz. (106 mL) Bonduelle Mini Cans RED KIDNEY BEANS
2/3 cup (160 mL) cooked rice
½ red bell pepper, cut into small strips
¼ red onion, minced
1/4 cup (60 mL) fresh parsley, coarsely chopped
Place corn on a paper towel, cover with another paper towel and pat dry.
In a frying pan, over high heat, roast the corn with half the oil. Corn should not be stirred too much to allow it to brown. Remove from heat and let cool.
In a bowl, whisk together spices, mustard powder, vinegar ketchup and oil. Season as needed.
Add remaining ingredients and roasted corn, stir and serve.