Wednesday, July 17, 2013

Roasted Corn & Black Bean Salad

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I've been trying out some different salads this summer and so far and this is by far one of my favorites.

It combines the smoky flavor of roasted veggies with my all time favorite, roasted corn and black beans.

The balsamic vinegar gives it a little tang and it is the perfect side dish to any picnic, barbecue, or grilled food.

Here’s what you need:

3-4 large ears of fresh sweet corn, white or yellow, roasted or grilled
1 red bell pepper, roasted, peeled, seeded, and diced
1 yellow or orange bell pepper, roasted, peeled, seeded, and diced
1 jalapeno, roasted, seeds and veins removed, and diced
1/2 small red onion, diced
2 Tbs. chopped cilantro, fresh
1 tsp. Kosher salt
15 grinds of fresh pepper
1/4 cup balsamic vinegar
1 tsp. sugar
1/4 cup favorite salsa, I use my On the Border copycat recipe
1-15 oz. can black beans, drained and rinsed

Grill the corn on the BBQ, either with the husks on or off and wrapped in tin foil, for about 15 minutes until done. I tried it with the husks and won't be doing that again due to all the burnt ends, lol. Cool completely then cut from the cob into a bowl, getting as much of the yummy juice that's close to the cob.
Char the veggies over a gas burner, BBQ grill, or in the broiler until charred on all sides. I do mine right over the open flame using tongs but don't try this until you are used to this method or you might get burned! I forgot the picture of them totally black but they were completely charred on all sides. This takes about 15 minutes and you can't walk away from the stove.

Place in a plastic bag for about 10 minutes for the charred peel  to be easy to remove.

Peel and dice the veggies and place in a bowl with the corn and rinsed black beans.
Add the rest of the ingredients and stir to completely combine.
Refrigerate for at least 2 hours before serving.
Serves 8 - 10

Here's the handy printable - Roasted Corn & Black Bean Salad


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