Roasted Corn and Bean Salad Recipe

Name: Roasted Corn and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn; 1/4 cup canola oil; Salt and freshly ground black pepper; 1/4 cup apple cider vinegar; 1 tablespoon minced garlic; 1/4 teaspoon cayenne pepper; One15-ounce can black beans, rinsed and drained; One15-ounce can kidney beans, rinsed and drained; 1/2 red onion, diced; 4 ounces thick-cut deli ham, diced; 1/4 cup chopped fresh parsley; 1 green bell pepper diced; 1 small head iceberg lettuce

Servings: persons

4 ears corn
1/4 cup canola oil
Salt and freshly ground black pepper
1/4 cup apple cider vinegar
1 tablespoon minced garlic
1/4 teaspoon cayenne pepper
One15-ounce can black beans, rinsed and drained
One15-ounce can kidney beans, rinsed and drained
1/2 red onion, diced
4 ounces thick-cut deli ham, diced
1/4 cup chopped fresh parsley
1 green bell pepper diced
1 small head iceberg lettuce

1
Preheat a grill pan over medium-high heat.
2
Rub the corn with 1 tablespoon canola oil and season with salt and pepper.
3
Place the corn on the grill and cook until lightly charred in spots and the corn is warmed through, 10 to12 minutes.
4
Remove from the heat and, when cool enough to handle, cut the kernels from the cob.
5
Reserve 1 ear of corn for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
6
In a large bowl, whisk together the cider vinegar, garlic, cayenne pepper and remaining canola oil.
7
Add the beans and onions, and toss to coat.
8
Reserve 1 cup bean mixture for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
9
Stir the ham, parsley, green bell peppers and corn kernels into the bean mixture.
10
Season with salt and pepper.
11
Remove the outer leaves of the lettuce head.
12
Serve the salad scooped into cups of lettuce leaves.

285

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 13 ingredients. The key ingredients include: 4 ears corn, 1/4 cup canola oil, Salt and freshly ground black pepper, 1/4 cup apple cider vinegar, and more.

Yes, Roasted Corn and Bean 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!

Roasted Corn and Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions