Roasted Corn And Black Bean Salad Recipe

Name: Roasted Corn And Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups corn kernels (frozen or from three ears of corn); 3 cups well-drained black beans (from 1 cup dry, soaked overnight and cooked, or two cans); 2 tablespoons lime juice; 2 tablespoons rice wine vinegar; 2 tablespoons olive oil; 2 shallots or one small red onion, finely chopped; 1 hot pepper--Anaheim, jalapeno, or serrano if you are bold, seeds removed and finely chopped; 1/2 cup chopped fresh cilantro; salt and pepper; tortilla chips as a garnish

Servings: persons

1 1/2 cups corn kernels (frozen or from three ears of corn)
3 cups well-drained black beans (from 1 cup dry, soaked overnight and cooked, or two cans)
2 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons olive oil
2 shallots or one small red onion, finely chopped
1 hot pepper--Anaheim, jalapeno, or serrano if you are bold, seeds removed and finely chopped
1/2 cup chopped fresh cilantro
salt and pepper
tortilla chips as a garnish

1
If not using frozen corn, roast the corn at 500F for 20 minutes, until the ears are starting to brown in spots. Allow to cool, then cut the kernels from the cob: stand the corn on its base, hold the tip with one hand, then use a large knife to cut the kernels off, using a sawing motion. Though next time, I'm trying this: https://food52.com/blog/2259-how-to-de-kernel-corn
2
In a large bowl, whisk together the lime juice, vinegar, and olive oil. Stir in the corn, beans, onions or shallots, and hot pepper. Adjust for salt and pepper-you may need to add more than you think, especially if you start with dried beans.
3
Chill for at least an hour or more to let flavors meld, then top with cilantro. Serve with tortilla chips.

352

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 10 ingredients. The key ingredients include: 1 1/2 cups corn kernels (frozen or from three ears of corn), 3 cups well-drained black beans (from 1 cup dry, soaked overnight and cooked, or two cans), 2 tablespoons lime juice, 2 tablespoons rice wine vinegar, and more.

Yes, Roasted Corn And Black 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.

Roasted Corn And Black Bean Salad

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