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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Black Bean And Roasted Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions