Kathy's Korner: Roasted Black Bean and Corn Salad
With the sweet corn season upon us, I thought I would share a recipe that was a big hit at a family reunion that we attended last summer. We served it with tortilla chips as a dip and family members took the left overs home with them.
Roasted Corn and Black Bean Salad
3 ears of corn Extra virgin olive oil Kosher Salt 2-15 oz. cans of black beans, rinsed 1 Â½ cups roughly chopped ripe tomatoes Â½ cup finely chopped celery Dressing 3 tablespoons extra virgin olive oil Grated zest of one lime 1 tablespoon fresh lime juice 1 teaspoon minced garlic Â½ teaspoon ground cumin Â½ kosher salt Â¼ teaspoon freshly ground black pepper 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. To make the dressing: In a small bowl, whisk together the dressing ingredients. Pour over the black bean mixture. Mix to evenly coat. Serve at room temperature.
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