To complete the roasted corn and black bean salad, I trimmed the corn off of the cobs and I peeled the tomato and pepper skins away from the meat of them both. I gave a rough chop to the pepper and tomatoes and threw all of this in a bowl with two cans of black beans. I'm usually a big fan of soaking beans for 24 hours and then cooking them on the stove, but guess what....tonight I bought two cans from the grocery.
I chopped the rest of that red onion from before, threw it in the mix, and then drizzled a little olive oil over that with the juice of a lime, some salt, pepper, cumin, and chili powder and tossed it all up and called it done. So, I got my sardine spread out and gave it a taste - craziness - salty and sweet with the hints of raw garlic and onion throughout but balanced by the pineapple that came through subtly. I just needed two crunchy slices of bread and some lettuce and mater to bring this intriguing little sandwich to life. I'm glad I did, and I hope my brain, eyes, and little arteries are glad too for getting them lots of little DHA and EPA to feast on. By the way, I used Udi's gluten free whole grain bread.
Don't think you can do sardines? I'm willing to bet this would be good with canned tuna or salmon also.