2 tablespoons pumpkin seeds, toasted
1/3 cup olive oil, plus 2 tablespoons
1/2 cup roasted corn
1 heart romaine lettuce, chopped
1 large tomato, small dice
1 kirby cucumber
1 carrot, grated
1/2 cup black beans, drained
1/4 cup dried cranberries,
1/3 cup feta cheese
2 teaspoons freshly ground black pepper
Heat a dry skillet over a medium flame. When the pan warms, add the pumpkin seeds and toast them, tossing the pan in a circular motion until seeds become warm, about 1 minute. Remove seeds from the pan and add 2 tablespoons oil over medium-low flame. Add the corn and sauté together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
In a large bowl, mix together the pumpkin seeds, corn, romaine, tomato, cucumber, carrot, black beans, cranberries, feta, and pepper. Toss in the 1/3 cup olive oil and season with kosher salt to taste. Serve immediately.
In the frozen food section at the supermarket, you may be able to find roasted corn! This makes me happy because it means one less step to a delicious salad... and one less dish to clean :)