Bean And Roasted Corn Salad Recipe

Name: Bean And Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1/3 cups Dried Black Beans; 1/3 cups Dried Cannellini Beans; 1/3 cups Dried Garbanzo Beans; 1/3 cups Dried Small Red Beans; 5 whole Spring Onions; 1 whole Red Bell Pepper, Stem And Seeds Removed; 1/2 cups Finely Chopped Parsley; 2 ears Corn, Husks Removed; FOR THE DRESSING:; 2 Tablespoons Red Wine Vinegar; 2 Tablespoons Mustard; 4 Tablespoons Olive Oil; 1 dash Salt/pepper

Servings: persons

FOR THE SALAD:
1/3 cups Dried Black Beans
1/3 cups Dried Cannellini Beans
1/3 cups Dried Garbanzo Beans
1/3 cups Dried Small Red Beans
5 whole Spring Onions
1 whole Red Bell Pepper, Stem And Seeds Removed
1/2 cups Finely Chopped Parsley
2 ears Corn, Husks Removed
FOR THE DRESSING:
2 Tablespoons Red Wine Vinegar
2 Tablespoons Mustard
4 Tablespoons Olive Oil
1 dash Salt/pepper

1
Rinse and soak the beans in water overnight (at least 6-8 hours). The next day, drain them and rinse well.
2
Put the beans into a pot and cover with about an inch of water. Simmer gently with a lid tilted, until desired tenderness is reached. This will take about 1 to 1.5 hours. Stir occasionally and add water to cover beans if needed. Remove from heat when done then drain and allow to cool.
3
Heat your grill to medium heat.
4
Dice spring onions and bell pepper into small (corn sized) pieces and finely chop the fresh parsley. Put the veggies into a large bowl. Add the drained cooled beans.
5
Combine dressing ingredients in a small bowl then add it into the bean mixture and toss to coat.
6
Grill the corn cobs for about 20 minutes until until cooked and golden. Cut corn kernels off of the cobs with a large knife. Add corn into the salad and mix. Enjoy!

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE SALAD:, 1/3 cups Dried Black Beans, 1/3 cups Dried Cannellini Beans, 1/3 cups Dried Garbanzo Beans, and more.

Yes, Bean And Roasted Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bean And Roasted Corn Salad

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