Roasted Corn and Black Bean Salad
by:
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.
ingredients
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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
DRESSING:
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
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
preparation
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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comments
Mommy_loves_to_cook
June 29, 2011
Matt O
November 13, 2012