Roasted Corn and Black Bean Salad


by: Orchid

When ears of corn are done, many of the kernels are golden brown and some are much darker. The juices of the sweet corn have caramelized right on the surface. Serve the ears of corn right away or use a sharp knife to cut the kernels off the cobs as seen here. The bowl is helpful for catching the kernels.


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serves: 6-8

3 ears corn, husked

Extra virgin olive oil

Kosher salt

2 cans (15 ounces each) black beans, rinsed

1 1/2 cups roughly chopped ripe tomatoes

1/2 cup finely chopped celery

2 tablespoons finely chopped fresh cilantro


3 tablespoons extra virgin olive oil

1 lime grated zest

1 tablespoon fresh lime juice

1 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Roasted Corn and Black Bean Salad

Servings Per Recipe: 6

Amount per Serving

Calories: 598

  • Total Fat: 9.6 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 222.2 mg
  • Total Carbs: 100.5 g
  •     Dietary Fiber: 23.4 g
  •     Sugars: 7.5 g
  • Protein: 32.8 g

how is this calculated?

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1.  Lightly brush or spray the corn all over with oil and season with salt to taste. Grill the corn over Direct Medium heat until browned in spots and tender, 10 to 15 minutes, turning occasionally. In a large bowl, slice the kernels off the cobs. Add the black beans, tomatoes, celery, and cilantro.

2.  To make the dressing: In a small bowl, whisk together the dressing ingredients. Pour the dressing over the black bean mixture. Mix to evenly coat the ingredients. Serve at room temperature.

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