Black Bean And Roasted Corn Salad Recipe

Name: Black Bean And Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brining and cooking the beans; 1 pound dried black beans; 3 tablespoons plus 1 teaspoon kosher salt; 1 onion, halved; Few sprigs thyme, optional; 1 garlic clove, smashed; Bean salad; 4 cups cooked black beans; 2 ears corn, kernels removed; 2 red bell peppers, finely diced; 1 to 2 jalapenos, diced (seeded if sensitive to heat); 1 medium red onion, finely diced; 4 scallions, finely sliced, white and light green parts; 1 small bunch cilantro, roughly chopped; 1/4 to 1/2 cups extra-virgin olive oil, plus more for the corn; 2 to 4 tablespoons white balsamic vinegar; Kosher salt to taste

Servings: persons

Brining and cooking the beans
1 pound dried black beans
3 tablespoons plus 1 teaspoon kosher salt
1 onion, halved
Few sprigs thyme, optional
1 garlic clove, smashed
Bean salad
4 cups cooked black beans
2 ears corn, kernels removed
2 red bell peppers, finely diced
1 to 2 jalapenos, diced (seeded if sensitive to heat)
1 medium red onion, finely diced
4 scallions, finely sliced, white and light green parts
1 small bunch cilantro, roughly chopped
1/4 to 1/2 cups extra-virgin olive oil, plus more for the corn
2 to 4 tablespoons white balsamic vinegar
Kosher salt to taste

1
Brine the beans: Place the beans in a large bowl with the 3 tablespoons of salt and water to cover by several inches. Let sit overnight or for 10 to 12 hours. Drain but do not rinse. Place beans in a large pot with the remaining teaspoon of salt, the onion, thyme, and garlic. Cover with water by several inches. Bring to a boil, then reduce heat so water is gently simmering. Simmer until beans are cooked through, 45 minutes to 1 hour. Let beans cool in their cooking liquid.
2
Preheat the oven to 425u00b0 F. Place 4 cups of the cooked beans in a large strainer or colander. Do not rinse the beans. Let the beans drain as you prepare the salad.
3
On a rimmed sheetpan, toss the corn kernels with 1 tablespoon olive oil. Season with salt and pepper to taste. Transfer pan to oven and roast for 10 minutes. Remove pan. Let kernels cool briefly.
4
In a large mixing bowl, place the beans, corn, peppers, onion, scallions, and cilantro. Season with 1 teaspoon kosher salt. Dress with 1/4 cup olive oil and 2 tablespoons vinegar. Toss. Let stand 5 minutes, then toss again, taste, and adjust with more salt, oil and vinegar to taste. I add salt by the 1/2 teaspoon until it tastes right, and I keep a 2-to-1 oil-to-vinegar ratio for the most part-sometimes a splash more vinegar or a squeeze of lime at the end helps.

554

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 17 ingredients. The key ingredients include: Brining and cooking the beans, 1 pound dried black beans, 3 tablespoons plus 1 teaspoon kosher salt, 1 onion, halved, and more.

Yes, Black 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.

Black Bean And Roasted Corn Salad

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